This recipe is easy and versatile. I love to have this for breakfast as it makes a nice change from my usual overnight oats and the protein and fats from the feta and eggs really keep me feeling full until lunch.
Its also very handy to have in the fridge for a quick lunch served with a big side salad and easy to add into a lunch box too.
This recipe is designed to make 6 substantial portions however if preferred you can divide the frittata into 8 smaller portions and have this as a smaller meal or even a snack.
2 tbsp olive oil
1-2 red onions
1 garlic clove
450g sweet potato (sliced thinly)
2-3 handfuls of spinach
1 tsp dried basil
1 tsp dried oregano
100g feta cheese
salt & pepper to season
Preheat the oven to gas mark 6
Heat the oil in a large frying pan, when hot fry the onion and garlic over a medium heat until soft (about 3-5mins)
Add the sweet potato, dried herbs and salt & pepper. Cook for 10mins stirring now and then until the sweet potatoes have softened and browned
When the potatoes are done toss in the hazelnuts and spinach and cook until wilted (only 1-2mins). Remove from heat and set aside into a 20cm ovenproof frying pan or casserole dish
Whisk the eggs and milk together in a bowl and season with salt & pepper. Pour the mixture over the veg.
Crumble the feta on top
Bake for 35-40mins until golden and cooked right through.
Set aside to cool a little before slicing