Spinach, feta and sweet potato or pumpkin frittata
The basic frittata recipe can be used as a basis for any vegetables in season - filled with Gruyére, feta and a sprinkle of finely grated Parmesan, who could resist?
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
3 tbsp extra virgin olive oil
500g sweet potato or pumpkin, peeled and cut into 1cm dice
10 eggs
1 tsp flaky sea salt and lots of freshly ground black pepper
2 tbsp marjoram, chopped
2 tbsp curly parsley, chopped
2 tsp thyme leaves, chopped
150g fresh spinach, shredded (weight 380g before de-stalking)
75g Gruyére cheese, grated
25g Parmesan cheese, finely grated
200g feta or fresh goat's cheese
25g butter
BLACK FRIDAY
