Spinach, feta and sweet potato or pumpkin frittata

Recipe by:

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?

Spinach, feta and sweet potato or pumpkin frittata

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 180°C.

  2. Put the sweet potato or pumpkin dice onto a small oven tray, drizzle with olive oil and toss to coat.

  3. Season with half teaspoon flaky sea salt (the feta cheese will be salty so don’t overdo the salt), and lots of freshly cracked pepper. Stir and cook in the pre-heated oven for 10-15 minutes or until cooked and tender.

  4. Remove from the oven. Whisk the eggs in a bowl, add the salt, freshly ground pepper, fresh herbs, shredded spinach, and grated cheese into the eggs. Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs.

  5. Sprinkle the roast pumpkin evenly over the surface, dot with feta or goat cheese, press in gently. Cook for 3-4 minutes over a low heat. Transfer to the middle shelf of the pre-heated oven and cook for 25-30 minutes.

  6. Flash under the grill for a couple of minutes if colour is needed. Allow to sit for five minutes before serving. To Serve, slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate.

  7. Arrange some rocket leaves on top of the frittata, drizzle with extra virgin olive oil, and scatter with toasted pine kernels or coarsely chopped cashews, and a few flakes of sea salt.

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

Method

  1. Preheat the oven to 180°C.

  2. Put the sweet potato or pumpkin dice onto a small oven tray, drizzle with olive oil and toss to coat.

  3. Season with half teaspoon flaky sea salt (the feta cheese will be salty so don’t overdo the salt), and lots of freshly cracked pepper. Stir and cook in the pre-heated oven for 10-15 minutes or until cooked and tender.

  4. Remove from the oven. Whisk the eggs in a bowl, add the salt, freshly ground pepper, fresh herbs, shredded spinach, and grated cheese into the eggs. Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs.

  5. Sprinkle the roast pumpkin evenly over the surface, dot with feta or goat cheese, press in gently. Cook for 3-4 minutes over a low heat. Transfer to the middle shelf of the pre-heated oven and cook for 25-30 minutes.

  6. Flash under the grill for a couple of minutes if colour is needed. Allow to sit for five minutes before serving. To Serve, slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate.

  7. Arrange some rocket leaves on top of the frittata, drizzle with extra virgin olive oil, and scatter with toasted pine kernels or coarsely chopped cashews, and a few flakes of sea salt.