The Herald - The Herald Magazine
Funky Frittata
Prep 15 mins, cook 40 mins Ingredients, Serves 4
2 medium sweet potatoes, peeled and diced
1 red pepper, diced
1 green pepper (or another red pepper), diced
2 red onions, cut into wedges
1 courgette, diced
2tbsp olive oil
15g butter
1 red chilli, finely chopped
2 garlic cloves, finely chopped
½ tsp ground turmeric
A few sprigs of soft herbs (basil, coriander, mint, tarragon, anything you like), shredded
75g frozen peas, defrosted
6 eggs, well beaten
200g feta, cubed
Salt and black pepper
Method
1. Preheat oven to 200°C/gas 6. Put the sweet potato, peppers, onion and courgette in a roasting tin and drizzle over half the oil. Season with salt and pepper, then cover with foil and bake for 20 minutes. Remove the foil and check the vegetables are tender, then continue to cook, uncovered, for a further 10 minutes.
2. Meanwhile, heat the remaining oil and butter in a large non-stick frying pan or well-seasoned skillet. Add the chilli and garlic and saute for two to three minutes, just to take away the harsh raw flavour from the garlic. Stir in the turmeric.
3. Add the roast vegetables, herbs and peas, and stir to coat in the oil. Season the eggs with salt and pepper, then pour this around the vegetables. Top with cheese.
4. Preheat your grill to medium-high. Cook the frittata over a high heat until you can see the underside has set and browned, then transfer to the grill and continue to cook until the eggs are set and have puffed up slightly. The cheese will be soft and creamy.
5. Leave to stand for a few minutes, then carefully cut into wedges. This is good served hot or cold.