Sweet Potato, Feta & Caramelised Onion Frittata

Serves. 4

INGREDIENTS:

300g sweet potato, peeled and cut into 1cm cubes

1 tablespoon butter

1 tablespoon olive oil

2 red onions, peeled and very thinly sliced

1 tablespoon balsamic vinegar

1 garlic clove

1 teaspoon thyme leaves, picked

125g feta

6 large eggs, beaten and liberally seasoned

Sea salt and freshly ground black peppe

METHOD:

Pre-head the oven to 180oC

Bring a large saucepan of salted water to the boil and cook the sweet potato for 8-10 minutes or until tender. Drain well. 

While the potato is cooking, heat the butter and olive oil in a large ovenproof frying pan over a medium heat and add the onions. Fry the onions for 8 minutes until nicely caramelised and soft. Add the garlic, thyme and balsamic. Fry for a further 2 minutes until the garlic is fragrant and balsamic has evaporated. 

Stir the parsley through the onions, then scatter the sweet potatoes around the pan.

Pour over the beaten egg and swirl it around to fully cover the base of the pan. Break the feta into chunks and scatter over the egg. 

Cook over a low heat for 5-6 minutes until the sides and the underside of the frittata are starting to look set. 

Transfer to a hot grill for 3-4 minutes or until the top of the frittata is golden and it is set all the way through. 

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