Sweet Potato, Spinach and Goat's Cheese Frittata

Make sweet potato, spinach and goat's cheese frittata, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
8 large, about 440 g Egg
300 g Sweet potato (Peeled and cut into 1 cm dice so it cooks through in the roasting time. Raw, peeled weight.)
80 g Red onion
100 g Spinach
60 g Soft goat's cheese
2 tsp (10 g) Olive oil
A few sprigs, leaves picked Fresh thyme
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Toss the sweet potato and onion with the oil, thyme and salt in a 24 cm ovenproof frying pan and roast for eighteen minutes until the potato gives to a knife.
2. Take the pan out, drop the spinach on top and stir until it collapses in the residual heat. Turn the oven down to 180°C.
3. Beat the eggs with salt and pepper, pour them over the vegetables, dot the goat's cheese across the top and return to the oven for fifteen to eighteen minutes until the centre no longer wobbles.
4. Leave for five minutes before cutting into four. It is as good cold the next day.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/sweet-potato-spinach-goats-cheese-frittata

AI-generated images illustrating the recipe.

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