I have always been a BIG fan of eggs. I can eat them any way and I wouldn’t complain but I’ve always hesitated in making a baked frittata. I’m always worried it won’t bake the whole way through until I discovered the secret. Don’t make it too thick. Whatever the recipe says when it comes to the baking dish size, I go little bigger. The other thing I love about frittatas is there are so many flavour combinations that any food leftover could turn into a new creative dish! Personally, I am a fan of a vegetarian frittata and here I have shared with you one of my favourites. I recommend serving this with a simple tomato salad as the fresh tomatoes balance the richness of the frittata perfectly. I hope you enjoy it. 400g sweet potato diced into 2cm cubed pieces 500g baby spinach 4 garlic cloves crushed 1 large leek thinly sliced 2 red onions diced 1/2 cup mixed herbs (parsley, thyme, mint) Olive oil 300g plain greek yogurt 8 eggs 100g greek feta crumbled 60g parmesan cheese Drizzle the sweet potato with some olive oil and place in a preheated oven 180C for 15-20 minutes until just tender. Prepare a baking dish 25cm square baking dish with baking paper. Best to spray with olive oil before applying paper to keep it in place. Heat oil in wide base pan and add leek and onion. Sauté for 5 minutes. Then add the garlic and further sauté for 3 minutes. Add the spinach and herbs and using a wooden spoon stir gently until just withered. Turn off heat. In a bowl combine the eggs and yogurt and gently whisk. Season with black pepper. In prepared baking dish add the sweet potato, spinach mixture, feta and parmesan cheese. Pour the egg mixture all over and using a spoon make some holes in the mixture to allow the egg to fall through. Bake in oven for 40-45 minutes. Serve hot or cold with a tomato salad.


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