As it’s nearly Easter and you all no doubt have big meal plans for the main event, what about the brunches and the light lunches surrounding the long weekend? That’s where this amazingly simple and quick to put together Sweet Potato Feta Frittata comes in. It’s easy to make, requires very few ingredients and is healthy and super delicious.
Im feeling a little over indulged since my last 2 posts, they both had mass amounts of Cadbury’s Cream Eggs in them and I needed something a little lighter to share with you guys but something equally fabulous. But don’t worry the sweet treats will be back soon, but for now let’s get back to this sweet potato feta frittata.
Sweet Potato Love
I don’t know about you, but I am totally in love with sweet potatoes. I will take them over regular white potatoes any day much to Michaels annoyance. He adores potatoes and thinks he is missing out if he doesn’t have them with every meal. Whereas I’m not overly bothered with them, but sweet potatoes are another story. I just can’t get enough of them, and Michael hates them! Weird or what? But then he thinks I’m weird because I almost always pass on the white potatoes. Sweet and savoury all in one go and packed full of goodness, I try to have them a couple times a week and this is a great way to enjoy them.
So to cook them through properly they need to be sliced super thin, chunks take longer to cook through and would probably need part boiling first. To get around this I slice them super thin using a veggie peeler. Because the strips are super thin they cook in perfect time with the rest of the ingredients. If you don’t have a veggie peeler then try to cut them as thin as you can with a very sharp knife and please take care.
My sweet potato feta frittata was made in an 8 inch skillet but any oven safe dish of around the same size will do, I just love using my skillet. They distribute the heat so well and just seem to cook about anything perfectly, but a heavy oven safe frying pan will work, as will a tin dish. Just take a few minutes off the cooking time if you are not using a heavy thick skillet.
I love feta cheese, it’s got a lovely crumbly texture and a smooth salty flavour and I find it goes perfect with these egg based dishes. Just a quick vegetarian note: while I do eat dairy I am very careful about the cheeses I eat as many of them are not vegetarian friendly. Many have rennet in them…. Ugh! So I always check the labels of my cheese and the one I buy is made with vegetable rennet, so it’s good for vegetarians. So if this is a consideration for you or you are making this for a vegetarian please take this into consideration.
To fully round out the flavour I added in a lovely sweet diced up tomato, now who doesn’t love tomato?
This sweet potato feta frittata is light enough for breakfast, brunch or lunch but hearty enough to be served along with a few side dishes for an evening meal.
- 1 tablespoon olive oil
- 1 medium white onion- finely diced
- 1 clove garlic - crushed
- 1 medium sweet potato - ribboned into thin strips
- 1 large tomato - diced up
- 5 large eggs
- 180 millilitres semi skimmed / half fat milk (3/4 cup)
- Salt & Pepper to taste
- 90 grams vegetarian feta cheese crumbled up (3 ounces)
- Pre heat your oven to 190C / 375F / Gas mark 5
- In an 8 inch skillet or oven safe frying pan, lightly fry the onions in the oil for a few minutes until they start to go translucent.
- Add in the crushed garlic and fry for another minute.
- Toss in the ribboned sweet potato and mix in with the onion and garlic for a couple of minutes, then take the pan off the heat.
- Sprinkle over the diced up tomato.
- In a jug mix the eggs, milk and salt & pepper and whisk until well combined. Then stir in ⅔ rds of the crumbled feta cheese.
- Pour the egg mixture into the pan over your veggies.
- Pop the pan into your hot oven for 25 minutes.
- At the 25 minuet mark carefully take your pan / dish out of the oven and sprinkle the remaing ⅓rd of feta cheese over the top of your frittata and pop it back in the oven for a further 10 minutes.
- Take it out of the oven allow it to sit for a minute, don't worry it will deflate a little this is perfectly normal.
Once fully cooled this frittata can be frozen for up to 1 month. Defrost fully and enjoy hot or cold.