Sweet potato frittata


SERVES 4 Preparation: 10 min Cooking: 40-45 min

  • 4-6 sweet potatoes, cooked
  • 2 rounds feta cheese, roughly crumbled
  • 1 large red onion, thinly sliced


  • 6 eggs
  • 250 ml (1 c) milk
  • 60 ml (¼ c) chopped fresh coriander
  • pinch of ground cumin
  • pinch of ground coriander
  • salt and freshly ground pepper

Preheat the oven to 180 °C. Grease 4 small ovenproof dishes (or 1 large dish) with nonstick spray.

1 Slice the sweet potatoes. Arrange a layer of sweet potato slices in each dish and scatter a little feta cheese on top. Arrange a few onion slices on top and repeat the layers until all the ingredients have been used, ending with a layer of onion rings.

2 Egg custard: Whisk together all the ingredients, seasoning well with salt and pepper, and pour over the layers in the dish(es).

3 Bake in the oven for 40-45 minutes or until the egg custard has set.

4 Serve sliced with extra raw red onion rings and fresh coriander.

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