We were lucky enough to savour this "Sweet potato & feta frittata" by our runner & New Zealander Julie McConnell.
This dish packs a mighty punch of the right kind of carbs, protein & nutrients to keep you going stronger for longer! We enjoyed this dish at our "Recipe Club" get together October 2015. Everyone welcome, let us know if you're keen for the next Recipe Club.
Our Nutritionist Charlene Cassie tells us this is an amazing dish and if anything to lower the fat content a bit we can use half feta and half chunky cottage cheese.
1kg sweet potato chopped into small cubes
1 onion finely chopped
Olive oil x 1 1/2 tablespoons
Asparagus x 1 bunch
Eggs x 5 free range
Greek Feta 150gms
Topped with fresh spinach after the frittata has cooled out of the oven
1) Peel and dice sweet potato and mix in 3/4 tablespoon of olive oil then spread on to some baking paper and bake at 200 degrees for 20 minutes on oven bake.
2) Whilst sweet potato is cooking finely dice onion in a pan with remaining olive oil on a moderate heat. Once you have cooked onion for a minute then add asparagus to lightly cook for around 3 minutes.
3) Crumble Greek feta in a bowl and in a separate bowl lightly stir eggs until whites and yolks are mixed together.
4) Once sweet potato is cooked add to frittata dish and then add onion and asparagus mix and then add eggs. Add Greek Feta. Cook on oven bake at 190 degrees for 25 - 30 minutes until all egg mix is cooked. When ready to serve add spinach leaves to frittata.
Ka pai and enjoy!