Sweet Potato Frittata with Broccoli

Serves 4

You will need a pan you can use on the hob and pop into the oven for this delicious dish

Ingredients

  • 300g sweet potato, peeled then cut into evenly sized chunks.
  • 4 medium eggs
  • 1 medium onion (red would be nice), peeled, cut in half then sliced thinly.
  • 80g feta cheese, crumbled roughly.
  • 50g purple sprouting broccoli, woody ends removed then any large stems cut in half lengthways
  • ½ tbsp olive oil
  • 1 clove of garlic, minced
  • 2 tsp balsamic vinegar
  • 2 tsp fresh thyme leaves (or one dried)
  • Salt and black pepper

Method

Preheat the oven to 180C/356F. Bring a large saucepan of water to the boil, add the sweet potatoes then cook for 10 minutes. Or until the sweet potato is tender. Drain and set aside.

While the sweet potato is cooking, heat 1 tablespoon of olive oil in a well-seasoned cast-iron skillet. Add the sliced onion and one tsp of sea salt. Cook over medium heat, stirring often until soft, about 30 minutes. Once the onions are soft add the garlic, cook for a minute then add 1 tablespoon of balsamic vinegar. Stir quickly until the vinegar evaporates. The onions should be soft and sticky now.

Break 4 eggs into a large mixing bowl. Briefly whisk the eggs together. Add in the crumbled feta and thyme leaves. Season with salt and black pepper and stir. Add the sweet potato and broccoli to the red onion. Pour the egg and cheese mixture over the vegetables. Then transfer the skillet to the oven. Cook for 30 minutes or until the frittata is cooked through but has a little wobble in the middle. Test with a dry knife, the knife should come out of the frittata clean. Serve warm or cold.

Adapted from: https://www.thelastfoodblog.com/

Have with a…

Rocket, tomato and pine nut salad

  • 100g rocket
  • 2 large vine tomatoes
  • 2 tbsp pine nuts
  • 2 tsp capers – or chopped olives – or both!
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar

Wash and drain the rocket and chuck it into a bowl. Chop the tomatoes as you like them and add to the rocket. Toast the pine nuts in a dry frying pan over a medium heat until they start to brown – remove them immediately from the pan as they will keep browning, Throw them into the salad bowl along with the capers and/or olives. Mix the oil and the vinegar with a grind of salt and black pepper. Drizzle over the salad and serve.