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Roasted Sweet Potato & Pea Frittata

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Serves: 4

Ingredients:

  • 1 sweet potato (200g), peeled and roughly chopped
  • 25g Western Star Butter, melted
  • 5 eggs, lightly beaten
  • 2 tablespoons chopped fresh herbs (parsley, mint, chives, basil etc)
  • 2 tablespoons grated Perfect Italiano Parmesan Cheese
  • 1/2 cup frozen peas, thawed
  • 1/4 cup chopped semi dried tomatoes, chopped
  • Salt & freshly ground black pepper, to taste
  • 50g Western Star Butter, extra
  • 1/2 leek, washed and thinly sliced
  • Crisp salad, for serving

Method:

Toss sweet potato in butter. Transfer to a paper lined baking tray and roast at 200°C for 25 minutes or until tender. Cool slightly.

Combine sweet potato, eggs, herbs, cheese, peas, semi dried tomatoes and seasonings in a bowl and stir well.

Melt half the remaining butter in a 20cm non stick frypan and saute leek until softened. Add to remaining ingredients and stir well.

Melt remaining butter in the same frypan and pour in egg mixture. Reduce heat, cover and cook for 5-10 minutes on low heat until frittata is golden and cooked. Remove lid and grill until golden and set. Run a spatula around edge of frypan to release frittata. Serve with crisp salad.

Cooking Time: 15 minutes

Hints:

Frittata can also be served chilled as a brunch or snack.

Photo: Roasted Sweet Potato & Pea Frittata