Garden FrittataOctober 24, 2014
A filling, scrumptious, and healthy recipe which will colour your plate, your palate and your night!
Ingredients for two people
|2||sweet potatoes, thinly sliced into discs|
|2 tbs||olive oil|
|1||brown onion, diced|
|2||garlic cloves, peeled & crushed|
|1 sprig||rosemary, destemmed & finely chopped|
|1/2 block||fetta, crumbled|
|2 handfuls||baby spinach, washed|
|2 tbs||balsamic vinegar (optional)|
Preheat oven to 200°C.
For the filling
Whisk the eggs in a large bowl and set aside.
Toss the sweet potato with half of the oil and a good grind of salt and pepper. Lay out on a baking tray and cook in the oven for 20 minutes.
Meanwhile, heat the remaining oil a pan over a medium-high heat and cook the onion and garlic for 4 minutes or until the onion turns glossy. In a large bowl combine the sweet potato, onions, garlic, rosemary, fetta, and half of the baby spinach.
For the frittata
Line a small spring form tin or casserole dish with baking paper and evenly lay out the roasted vegetable mix. Pour over the beaten eggs, making sure the eggs mixture is distributed evenly. Bake for 20 minutes or until the mixture has set and holds its shape.
Serve your frittata with the remaining baby spinach and a drizzle of the balsamic vinegar if you like.
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