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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 1 min

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For 6 Servings

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Directions

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  • 1 Preheat over to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.
  • 2 Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
  • 3 Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set.
  • 4 Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.

Directions

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1. Preheat over to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.
2. Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
3. Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set.
4. Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.
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