Sweet potato, spinach and feta frittata
Frittata sounds posh, right? But it’s not, it's just a baked-up omelette.
So if you like eggs and any flavours of meat and or vegetable combinations this is a breakfast must.
650 grams of sweet potato
1 medium red (Spanish ) onion
1 tablespoon of fresh rosemary, 2 tablespoons olive oil, pepper
½ 1/2 cup light milk
60 grams (2 cups) of baby spinach
1/3 cup of sundried tomatoes
100 grams feta cheese
Preheat the oven to 180C
In a baking tray, placed the oil, peeled and sliced sweet potato, sliced quarters of red / Spanish onion with rosemary and a dash of pepper
Cook until well roasted and tender, usually about 40 minutes
whisk eggs and milk whilst the potato is cooking.
In an oven-proof baking dish, add the cooked potatoes, onions, spinach and sundried tomatoes in a layering action. Pour the egg mixture over the vegetable mix, scatter with feta and rosemary.
Bake for another 30 minutes until the egg is set and golden brown on the top.
SUPER! Great for breakfast, brunch or even lunch.