Main Course
Breakfast Frittata with sweet potato, roast red peppers and feta Ingredients:
Ingredients
Ingredients:
- 8 large eggs
- 1 medium sweet potato cubes
- 150 g jarred roasted red peppers
- 100 g spinach leaves
- 100 g feta cheese
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for cooking
Method
- Preheat your oven to 180°C (350°F).
- Toss the sweet potato cubes with a drizzle of olive oil and the ground cumin. Spread them out on a baking sheet in a single layer and roast them in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- While the sweet potatoes are roasting, chop the roasted red peppers into bite-sized pieces, crumble the feta cheese, and rinse the spinach leaves.
- In a large mixing bowl, crack the eggs and whisk them together until well beaten. Season with salt and pepper to taste.
- Heat a tablespoon of olive oil in a large frying pan. Add the spinach leaves and cook them for 1-2 minutes until wilted.
- Once the spinach is wilted, add the roasted sweet potatoes and chopped roasted red peppers to the skillet. Stir to combine evenly.
- Pour the beaten eggs over the vegetables in a large greased ovenproof dish, making sure they are evenly distributed.
- Sprinkle half the crumbled feta cheese over the top of the frittata mixture.
- Bake the oven for about 25minutes or until the edges start to set. The eggs should be cooked through and fully set.
- Allow the frittata to cool for a few minutes before slicing and serving. Top with my super seed mix or some rocket and avocado
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.