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Roast Sweet Potato & Zucchini Frittata

by Jac's Veghead (follow)
Dinner (2274)      Healthy (1888)      Vegetarian (1517)      Vegetables (486)      Cheese (387)      Salad (362)      Egg (102)      Zucchini (102)      Sweet Potatoes (97)      One Pot (53)     
Frittata's are a great go to dinner as they are quick and easy to make and can be filled with whatever veggie and cheese you have in the fridge. This sweet potato frittata was a one pot wonder and was a treat paired with salty cheese and a fresh salad.

Large slices of frittata with salad and tomato chutney.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 8 servings

1 zucchini
1 large sweet potato
2 tablespoons chopped chives
125g feta
2 tablespoons olive oil
1 red onion, chopped
1 garlic clove, crushed
8 eggs, lightly beaten
Salt and Pepper

Home Staples

Green salad and chutney to serve.

Preheat your oven to 200C. Cut the sweet potato into 2-3cm pieces. Spread on a tray and toss with 1 1/2 tablespoons of oil. Bake, turning once at 20 minutes.

When you turn the sweet potatoes add the sliced zucchini, garlic and red onion and bake for another 20 minutes. Remove the tray from the oven and set aside to cool slightly.

Meanwhile in a jug lightly beat the eggs and stir in the chopped chives and seasoning.

Try not to eat it here.

Scatter feta then pour the eggy mixture onto the cooled vegetables still in the baking dish.

Bake in the hot oven for 20-25 minutes or until golden on top.

Golden and crisp on top

Cut into slices and serve with a large green salad and sauce.

Can be served with a crusty loaf instead of salad for a heartier meal.

Frittata's are great for lunch, dinner or breakfast. If there are left overs put them in the microwave the next day for a few minutes for a quick and delicious breakfast!

For another great frittata variation try Broccoli Frittata

#Sweet Potatoes
#one pot
I like this Recipe - 9
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