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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.

4 servings · 9 ingredients · 4 steps

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Sweet Potato, Spinach and Goat's Cheese Frittata, plated and ready to serve. — The finished recipe. Sweet Potato, Spinach and Goat's Cheese Frittata

Ingredients 1 to 6 for sweet potato, spinach and goat's cheese frittata arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for sweet potato, spinach and goat's cheese frittata arranged separately on a dark worktop. — Ingredients 7 to 9. A few sprigs, leaves picked Fresh thyme. To taste Salt. To taste Black pepper

Sweet Potato, Spinach and Goat's Cheese Frittata, preparation step 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. — Step 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.

Sweet Potato, Spinach and Goat's Cheese Frittata, preparation step 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. — Step 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.

Sweet Potato, Spinach and Goat's Cheese Frittata, preparation step 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. — Step 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.

The finished sweet potato, spinach and goat's cheese frittata. — Step 4. Leave for five minutes before cutting into four. It is as good cold the next day.

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