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Kumara and feta frittata

  • 0:10 Prep
  • 0:55 Cook
  • 4 Servings


  • 1kg kumara (orange sweet potato), peeled and chopped
  • 1 1/2 tablespoons olive oil
  • 1 small onion, chopped
  • 150g reduced-fat feta, crumbled
  • 6 eggs
  • 80g baby spinach leaves, to serve


  • 1
    Preheat oven to 200°C. Spread kumara on a baking tray. Toss with 2 teaspoons of oil. Bake for 40 minutes or until tender.
  • 2
    Heat remaining oil in a non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Stir in kumara and feta.
  • 3
    Whisk eggs and pepper in a jug with a fork. Pour over kumara mixture. Reduce heat to low. Cook for 5 minutes or until base is set.
  • 4
    Preheat grill to medium-high. Place frittata under grill and cook a further 7 minutes or until golden and cooked through. Cut into wedges. Serve with spinach leaves.

Source: taste.com.au


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