Sweet potato & feta frittata

Sweet potato & feta frittata

Ingredients (8 servings):

  • 1kg sweet potato
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 200g Fetta, cut into 1.5cm cubes
  • 1 tablespoon chopped fresh rosemary
  • Freshly ground black pepper
  • 8 eggs, lightly beaten



  1. Preheat oven to 200°C.
  2. Cut sweet potato into 2-3cm pieces. Spread on a tray and toss with 1 1/2 tablespoons of oil.
  3. Bake, turning once, for 40 minutes. Set aside to cool.
  4. Heat the remaining oil in a 26cm non-stick frying pan over medium heat. Add the onion and cook for 4 minutes.
  5. Add the garlic and cook, stirring, for 1 more minute. Set aside to cool.
  6. Combine the cooled sweet potato, feta, rosemary and onion mixture in a bowl. Season with pepper.
  7. Spread over base of frying pan. Pour eggs into the pan and evenly distribute, then flatten the surface.
  8. Cook over medium-low heat for 8-10 minutes or until set, but still a little runny on top.
  9. Heat grill to medium. Place the frying pan under the grill (be careful not to burn the handle) for about 5 minutes.
  10. Set aside for 5 minutes, then invert onto a large plate and cut into wedges to serve.
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