Sweet Potato, Red Onion & Feta Frittata |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
This recipe is from the Australian Weight Watchers 'Weekly' magazine (29 January 2012 - Week 5). It has 5 propoints per serve. Ingredients:
750 g sweet potatoes, cut into 2cm pieces (kumara) |
1 red onion, cut into thin wedges |
4 roma tomatoes, halved |
100 g reduced-fat feta cheese, cut into 1cm pieces |
1 tablespoon fresh rosemary, chopped |
6 eggs, lightly beaten |
Directions:
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.
|
|