Sweet Potato, Feta and Asparagus Frittata

Sweet potato& Asp Frittata.jpg

Method

  1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.

  2. Place sweet potato on an oven tray. Drizzle with 2 tblsps of oil. Season with salt and pepper. Toss to coat.

  3. Cook in a hot oven (200C) for about 30 minutes, turning once, or until just tender. Remove. Cool. Reduce oven to moderate (180C).

  4. Meanwhile, heat remaining oil in a large frying pan over a medium heat. Add onion. Season with salt and pepper. Cook, stirring, for about 7 minutes, or until soft. Remove from pan. Set aside. Add asparagus to same pan with 2 tblsps of water. Cook, stirring occasionally, for about 5 minutes, or until just soft. Remove.

  5. Place sweet potato, onion and asparagus into prepared pan. Top with feta and pine nuts.

  6. Mix eggs, parmesan and basil in a jug. Season with salt and pepper. Pour mixture over vegetables in pan.

  7. Cook in moderate oven (180C) for about 40 minutes, or until egg mixture is set. Cool in pan.

  8. To serve, cut frittata into squares. Garnish with herbs.

Ingredients

  • 1 kg sweet potato peeled, cut into 2cm pieces

  • ¼ cup olive oil (60 ml)

  • salt and pepper to taste

  • 1 red onion thinly sliced

  • 1 bunch asparagus trimmed, cut into 2cm pieces

  • 350 g feta drained

  • ⅓ cup toasted pinenuts (80 g)

  • 12 eggs lightly beaten

  • ⅓ cup Parmesan cheese

  • ⅓ cup fresh basil leaves finely sliced

  • fresh herbs, to garnish

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