Gordon’s original recipe calls for spinach but I think this is a great way to use up our many beetroot leaves. He also suggests cooking in one big pan over heat and then finishing under the grill, where we pour ours into muffin pans to oven-bake… We also add some of our lovely herbs for an aromatic twist.
From the garden: sweet potato, beetroot leaves, eggs, marjoram, parsley
Recipe source: adapted from a recipe by Gordon Ramsay
What to do:
- Preheat the oven to 180C. Brush a little olive oil into each cupcake hole.
- Peel the sweet potato, and then chop flesh evenly into 1cm cubes.
- Wash the beetroot leaves in several changes of water and shake dry. Chop the stalks and leaves into 1cm strips, to yield about 150g cut strips.
- Wash the herbs and pat dry with paper towel. Strip the leaves from the stalks & chop finely.
- Heat the frying pan with the oil and toss in the sweet potato. Season well with salt and pepper. Cook, turning occasionally, for about 4 minutes over medium heat until the cubes are just tender and lightly golden at the sides.
- Meanwhile, cut the feta into small cubes and grate the parmesan.
- Stir the beetroot leaves into the sweet potato and cook for about 3 minutes until wilted.
- Then add the cubed feta and gently stir to mix in.
- In the large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper.
- Divide the sweet potato mixture evenly into the cupcake holes, spoon the egg mixture over and bake in 180C oven: about 15 minutes for the mini frittate and 20 minutes for the large.
Notes: Why is the name of this recipe frittate, ending in e? What other vegetables could you use in the recipe? Which animals’ milk can make feta?