Feta and roasted sweet potato frittata

Fri, 5 September 2025

300 grams of sweet potato peeled and diced into bite size cubes

6 sundried tomato chopped

150 grams feta

30 grams grated parmesan

Handful of basil leaves

2 tablespoons of olive oil

Pinch Chilli flakes

Grated nutmeg

150ml single cream

5 eggs whisked

 

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato on a large baking tray, drizzle them with the olive oil and season with salt and pepper. Scatter over the chili flakes and turn everything over to coat in the oil. 2. Roast in the oven for 40 mins, until the potatoes are cooked and golden brown around the edges. 3. Whisk the cream with the eggs and season well with salt and pepper. Crumble the feta into the mixture and add half of the torn basil leaves along with the sundried tomato and Pinch of grated nutmeg 4.place the sweet potato into a non-stick pan. Pour the egg mixture over the top and shake the pan gently so that it sits even 5.Cook over a low heat without stirring for 8-10 mins until the frittata begins to set around the sides and the base. While it is setting, heat the grill. 6. Scatter the grated parmesan on top and then Put the frittata under the hot grill and cook for 3-4 mins until the top sets and turns golden. Remove from the heat and set aside for 5 mins to firm up, then scatter with the remaining basil leaves. Serve with a simple rocket and red onion salad and crusty bread.