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SWEET POTATO & FETA FRITTATA

frittata

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium sweet potato, peeled and grated
  • 8 eggs
  • 100 grams reduced-fat feta, crumbled
  • 1/2 onion, diced
  • 4 cups baby spinach
  • 1 cup Greek or Natural Yogurt

METHOD

1. Preheat oven to 170ºC.

2. Heat oil in a pan over medium heat. Add sweet potato and onion; sauté until vegetables begin to softer, 5-7 minutes. Stir in spinach, cooking until wilted. Remove from heat.

3. In a mixing bowl, beat eggs until smooth. Whisk in yogurt until smooth. Stir in sautéed vegetable mixture.

4. Pour into muffin tins or large pan and top evenly with crumbled feta. Bake until frittata/s begins to puff up and are cooked through, about 30 minutes.

5. Leave to cool for 10 minutes then serve or store in an airtight container as a healthy snack on the go.

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