Sweet Potato, Leek and Fetta Frittata

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large eggs
  • 2
    egg whites
  • 2
    tablespoons red Spanish onions (Chopped)
  • 1 12
    cups sliced leeks (White Part)
  • 1
    cup sweet potato (Sliced)
  • 14
    medium bell pepper (Red or Green)
  • 12
    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
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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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