You can also use pumpkin in this recipe instead of sweet potato: either works well. You can also cook one big frittata in a frying pan over heat and then finish it under the grill, but we pour ours into muffin pans to oven-bake… and add some of our lovely Bondi herbs for an aromatic twist.
Fresh from the garden: eggs, asparagus, sweet potato, marjoram, thyme
Recipe source: Melissa
Makes: 12 large or 24 mini fritatte
What to do:
- Preheat the oven to 180C.
- With the pastry brush, paint a little olive oil into each hole of the cupcake tins to grease.
- Peel the sweet potato and carefully chop into 1cm cubes.
- Trim the woody ends from the asparagus and then chop or snip into 1cm pieces.
- Wash the herbs and spin them dry. Strip the leaves from the stalks & reserve.
- 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 asparagus into the sweet potato and cook for 2 minutes until just tender.
- 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 the oven for about 15 minutes until cooked.
Notes: Why is the name of this recipe frittate, ending in e? What other vegetables could you use in the recipe? What animals’ milk makes feta?