Sweet Potato, Leek and Fetta Frittata
Ready In: 30 mins
Serves: 4
Yields: 4 Large Slices
Ingredients
- 6 large eggs
- 2 egg whites
- 2 tablespoons red Spanish onions (Chopped)
- 1 1⁄2 cups sliced leeks (White Part)
- 1 cup sweet potato (Sliced)
- 1⁄4 medium bell pepper (Red or Green)
- 1⁄2 cup water
- 90 g reduced fat greek feta
- salt and pepper (To Taste)
- 1 teaspoon mixed herbs or 1 teaspoon oregano
- 2 -3 tablespoons chopped basil, Chives or 2 -3 tablespoons parsley
Directions
- Preheat fan forced oven to 180c (356f).
- Whisk eggs with water and herbs; season with pepper and salt; set aside.
- Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
- Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
- Bake until set (should be around 10-15 mins).
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