Sweet Potato Frittata with Fresh Tomato Salsa
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Step 1: Preheat over to 220C.
Step 2: Peel sweet potatoes and cut into 1 centimetre cubes.
Step 3: Drizzle with Extra Virgin Olive Oil, salt and pepper and place on baking tray with baking paper. Bake in preheated oven for 20 minutes or until tender and golden.
Step 4: In a bowl lightly whisk eggs, cream, crème fraiche, salt and pepper. Add baked sweet potato, feta and tarragon and stir to combine.
Step 5: Gently heat Extra Virgin Olive Oil in an ovenproof frying pan. Pour the egg mixture into the frying pan and cook on medium heat for approximately 7 minutes or until eggs are just set at edges.
Step 6: Finish under a hot grill until frittata is puffed up and golden on top.
Step 7: To make the salsa, combine ripe tomatoes, Extra Virgin Olive Oil and Verjuice and season to taste.
Step 8: Serve frittata immediately with tomato salsa or refrigerate and enjoy cold.
300g sweet potato
40ml 2 tbspn Extra Virgin Olive Oil
to season salt and pepper
240g 4 eggs
50g crème fraîche
50g persian feta
3g 1 tbspn fresh tarragon chopped
200g ripe tomatoes
20ml 1 tbspn Extra Virgin Olive Oil
20ml 1 tbspn Verjuice
pinch salt and pepper