I mentioned in last week’s Five Frugal Things post that I had found a new delicious way to use up leftover sweet potatoes and being the lovely person that I am, I thought that I’d share the recipe with you today.
Sweet potato, red onion and feta frittata is great for lunch, tea or supper, for packed lunches and picnics or even just for a snack because you fancy it. It’s easy to adapt to Slimming World and tastes absolutely delicious – what more could you want?
Sweet potato, red onion and feta frittata
A splash of milk
5 small sweet potatoes
2 small red onions
A glug of olive oil
Mixed herbs to taste
2 cloves of garlic, crushed
150g feta cheese (more or less is fine, that’s just how much I had left)
- Peel and chop the sweet potatoes into smallish cubes and then put them in a deep baking tray or a dish suitable for the oven.
- Pour over the olive oil, sprinkle in the mixed herbs and add the crushed garlic before giving it a good old mix so all of the sweet potato cubes are coated in the oil.
- Bake for around 10 minutes at 200 c.
- While the sweet potatoes are baking, chop two small red onions. They don’t need to be particularly small so don’t worry about that.
- Once the sweet potatoes have been in the oven for 10 minutes, add the onions to the baking dish and give them a stir to make sure they’re also coated with the oil and herbs mix.
- Bake for another 10 minutes and then let them cool for 15 minutes or so before going on to the next step.
- Make sure the sweet potatoes and onions are spread evenly across the baking dish and then crumble over the feta cheese.
- Whisk together the milk and the eggs and pour over the top.
- Bake for around 25 minutes until the frittata is looking golden and the centre feels firm but still springy.
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