Sweet potato, spring onion and feta frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Sweet potatoes200 g
• Spring onions2
• Feta30 g
• Spinach80 g
• Extra virgin olive oil10 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Preheat the oven to 190 °C (conventional). Peel the sweet potatoes and cut them into 1.5 cm cubes; slice the spring onions and wash the spinach.
2. Heat half the oil in a frying pan over medium heat, add the sweet potatoes with a pinch of salt, cover and cook for 12 minutes, stirring now and then, until tender.
3. Add the spring onions and spinach and cook uncovered for 3 minutes, stirring, until the spinach has wilted.
4. Beat the eggs and egg whites with the thyme, salt and pepper. Grease a small baking dish with the remaining oil, spread in the vegetables and crumbled feta and pour the eggs over.
5. Bake at 190 °C for 18 minutes, until the frittata is puffed, golden and firm in the middle. Let it rest for 2 minutes and serve in squares.