If you are looking for a quick and easy meal to throw together that will taste gorgeous, then look no further. We’ve had too many eggs so I wanted a yummy main to use some of them up, as well as some other veggies I had in my fridge. This balance of flavours is absolutely lovely. The sage and the sweet potato make the dish hearty, the feta adds some tartness, red onion adds a peppery kick and the cayenne pepper brings a little spice to the table. We used about double the amount of cayenne pepper than I’ve listed in the recipe because we just love spice. This fed the two of us for three nights with side veggies or salad (pictured above with a side of quickly stir fried spring onion, asparagus, garlic and wilted spinach topped with a squeeze of lemon juice…nom).
- 200g sweet potato, peeled and diced
- 200g baby spinach
- 6 asparagus spears – chopped into 1 inch segments minus the woody ends
- 1/4 red onion, diced
- 8 eggs
- 1/2 cup milk
- 8 sage leaves, sliced finely
- 1/4 tsp cayenne pepper
- 100g feta cubes
- Salt and Pepper
- Preheat the oven to 190 degrees Celsius/375 Fahrenheit
- Bring a saucepan of water to boil, salt and cook sweet potatoes until soft, then drain.
- Meanwhile pan fry asparagus and spinach until asparagus has greened and spinach has wilted.
- Use a Spray olive oil to coat the tray or line the tray with baking paper.
- Layer the vegetables in the base of the tray.
Mmm – fresh colourful and healthy!
- Mix together the eggs, milk, feta, cayenne pepper, sage, salt and pepper.
- Pour the egg mixture over the vegetables.
- Bake for approximately 30 mins or until cooked through.
- Serve with a nice side salad or vegetables. If the top is too brown, it has been overcooked. It should be cooked all the way through but not hard. A good frittata should have a bit of creaminess to it in my opinion.