Sweet potato and goat’s cheese frittata

Sweet potato and goat’s cheese frittata

By
From
A Year In My Kitchen
Serves
4

This frittata often appears as a very thin slice on our mezze plate. I love to eat it on its own though, with a simple herby green salad, like the one we serve with the mezze. Use the best quality organic, free-range eggs that you can find – their flavour will make all the difference.

Ingredients

Quantity Ingredient
1 medium sweet potato
sea salt
freshly ground black pepper
250g fresh, young rindless goat’s cheese
1/2 cup see method for ingredients
75ml see method for ingredients
60g parmesan, freshly grated
10 organic free-range eggs
1 tablespoon olive oil

Method

  1. Preheat the oven to 170°C. Peel the sweet potato, cut into chunks and place in a saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Lower the heat and simmer until tender, about 15 minutes. Drain and tip into a large bowl.
  2. While the sweet potato is still warm, crumble the goat’s cheese into the bowl. Toss in the roasted red onions, spoon over the basil oil and sprinkle with the Parmesan. Toss together lightly and set aside.
  3. Break the eggs into a separate bowl and season generously with salt and plenty of freshly ground black pepper. Whisk to combine.
  4. Place a 20–23cm ovenproof (preferably non-stick) frying pan over a medium heat and add the olive oil. When the pan is hot, add the sweet potato and goat’s cheese mixture, distributing it evenly over the base of the pan. Pour in the beaten egg and, using a fork, tease it in between the sweet potato chunks, making sure it gets into all the nooks and crannies.
  5. Lower the heat and cook gently for 3–4 minutes, then place the pan in the oven and cook for a further 10 minutes until firm on the surface but still slightly soft and runny in the centre. The frittata will continue to firm up as it cools out of the oven.
  6. I prefer the taste of this frittata at room temperature, when the flavours are clearer, but of course you can serve it warm if you prefer. Accompany with a mixed leaf and herb salad.
Tags:
seasonal
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