Just in case you haven’t yet noticed, I LOVE LOVE LOVE a frittata.
It’s the perfect portable nutritious breakfast, brunch, lunch, picnic, sharing dish or prep ahead meal, that keeps really well in the fridge for 3 days.
I make a frittata a week without fail and just leave it in the fridge to grab when I’m far too hungry to think about cooking.
There are infinite possibilities for flavour combinations but this sweet potato one is a solid little number.
Here, it is combined with a sweet & sour raspberry slaw to add more nutrients but also because it’s mega tasty.
Ingredients for the frittata (feeds 4 or 1 for 4 days)
2 medium sweet potatoes, peeled & cubed
200g spinach
4 spring onions, sliced
10 Clarence Court eggs
2 cloves of garlic
zest of 1/2 a lemon
1 heaped tsp of smoked paprika
1 block of feta cheese
sea salt and black pepper to season
rapeseed oil for cooking
For the raspberry slaw
2 carrots
1 large beetroot
1 medium tomato
a small handful of mint leaves
a large handful of raspberries (it doesn't need to be accurate)
1 tbsp sherry vinegar
2 tbsp good quality olive oil (I used Carapelli organic)
1-2 tsp of maple syrup
Method:
Preheat the oven to 180 degrees C.
Pop the cubed sweet potato and garlic cloves on a roasting tray, drizzle with oil and roast for 20-30 minutes until completely cooked.
Remove the garlic and set the sweet potato aside to cool. Season well with sea salt, black pepper and the smoked paprika.
Put a frying pan with a metal/ heatproof handle on a medium heat. Add a splash of rapeseed oil and the spring onions and cook for a couple of minutes.
Add the spinach, season well with sea salt and black pepper and cook until the spinach has wilted.
Grate in the zest of 1/2 a lemon and add the sweet potato.
Whisk the eggs in a large bowl and pour this over the veggies.
Give everything a big stir to evenly distribute the veg within the egg, turn the heat down to low and let it cook until the edges start coming away from the pan. This should take approximately 10 minutes.
Once this has happened, crumble the feta on top and it’s time to cook the frittata from the top down.
Put the grill on a medium and position an oven shelf around halfway down the oven. Doing this will stop the top of the frittata from burning before the middle has cooked. Basically, don't put it directly under a super hot grill, this isn’t cheese on toast.
Leave the frittata under the grill for around 10 minutes. The cheese should be toasted, the top light brown and there should be no runny egg in the middle (check this with a knife).
Once it is all cooked, shake the pan to loosen the sides of the frittata and slide the whole thing out onto a chopping board.
Cut it into wedges and either serve it straight away or let it cool and keep it in the fridge.
To make the slaw, peeled and grate the carrot & beetroot.
Thinly slice the tomato and mint leaves and add to a bowl with the beetroot & carrot. Season with sea salt and black pepper and stir well.
Pop the olive oil, maple syrup, raspberries and vinegar in a blender and blend until completely smooth. Taste it and adjust the sweetness/ acidity to your taste by adding either more vinegar or maple syrup.
Pour half of the dressing over the veggies, stir and taste. If it needs more of the dressing then add more, if not then cover the rest of the dressing and keep it in the fridge for salads.