SWEET POTATO AND PEA FRITTATA

A few weeks ago we welcomed eight lovely chickens to our home.  It was exciting and one of the main reasons we moved house this year- trees to climb, space to run, dirt to grow vegetables in and land to keep a few animals on.  

The ladies have settled in well and we are averaging 7 eggs a day.  They are beautiful brown eggs with yolks that are a deep golden colour- each time I crack one open I cant help but smile!

So with 7 eggs a day the focus around here has been on ways to eat eggs.  A fritatta is the perfect solution.  I really cant wait till my vegetable patch starts throwing me some green stuff to add too but for now the humble frozen pea stands in very well.


Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to "egg-cake".



SWEET POTATO AND PEA FRITATTA

INGREDIENTS

  • 1 large sweet potato 
  • olive oil 
  • 300g frozen peas 
  • Pinch grated nutmeg 
  • 8 large eggs 
  • 1/2 cup feta cheese 
  • 1/3 cup Mozzarella, grated 

METHOD

1. Preheat the oven to 375ºF. Scrub the sweet potatoes clean, then rub them with a little salt, pepper and oil and place on a baking sheet. Roast for about 50 minutes, or until soft and cooked through, then leave aside until they’re cool enough to handle.

2. Crack the eggs into a mixing bowl, season lightly and add the nutmeg, whisk up, then crumble in half the feta and mozzarella and add the peas and mix lightly to combine everything.

3. Heat an 11" non-stick, oven proof frying pan with a little olive oil. When the oil is hot and shimmering, take it off the heat and add the egg mixture.

4. Remove the skins of the sweet potato and tear chunks into the top of the egg mixture then crumble over the remaining feta and sprinkle the rest of the grated mozzarella. Top it off with a good grating of black pepper.

5. Place the pan in the oven for 13 to 15 minutes, or until fluffy and golden. Serve straight from the pan or turn out onto a board.

6. Delicious hot but just as delicious cold the day after- perfect lunch box food

LINK TO PRINTABLE RECIPE

The delicious before and after oven shots!


1 comments:

  1. This sounds delicious! I recently got my first cast-iron skillet and now a whole world of frittatas awaits me! ;)

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A life without lemons is like swimming in the nude! You can do it, but it just feels wrong.

A Life Without Lemons started when I moved from the UK to Edmonton in Canada. I blog about fabulous food, family and my long standing love affair with gin and tonic!

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