Sweet Potato, Red Onion and Feta Frittata Recipe
One day soon, I’ll do a recipe without sweet potato but in the words of Aragorn ‘IT IS NOT THIS DAY!’ It feels like ages since I’ve posted a recipe! I’ve been so chock-a-bloc with challenges, visits and features that it feels great to be back in the kitchen. This is an awesome dish for breakfast, lunch or dinner. Make sure you use really high quality eggs as they’ll make all the difference.
Total Time 20 – 25mins | Serves 2
4 free-range eggs
1 sweet potato
1 red onion
50g Vegetarian Feta
1-2 sprigs Woody Herb (Rosemary, Sage, Thyme)
Pumpkin and Sunflower Seeds (optional)
Peel and coarsely grate the sweet potato and finely chop the red onion.
In a saucepan, melt a knob of butter over a medium heat and chuck in your veg.
Season with sea salt and black pepper and add a few leaves of your woody herb. I used rosemary for this one but sage and thyme would also work perfectly.
Cook the sweet potato and red onion mixture on a medium heat for about 8 mins until it’s all softened and has lost its rawness.
Chop your vegetarian feta into 1cm cubes.
Crack your eggs into a bowl and whisk well with a fork. Season with sea salt and black pepper.
In a small frying pan, melt another knob of butter, make sure the whole pan’s coated to stop your frittata sticking. Add your sweet potato and red onion mixture and feta then pour over the beaten eggs.
Use a wooden spoon to make sure your mixture is evenly distributed. Cook on a medium-low heat for about 3-4 minutes. While it’s cooking, put your grill on full whack.
After 3-4 minutes you should see the frittata is cooked around the edges. Place the pan under the hot grill and cook the top for another 3-5 minutes until the whole frittata is beautifully brown.
I like to top with crushed seeds and serve with salad, crusty bread or avocado