Sweet potato and feta oven-baked fritatta
Last week, I had a day off to go and get my birthday massage. I know! Only three months later than planned. It was awesome. I had planned to go for lunch beforehand in the neighbourhood, but I hadn’t quite anticipated just how tight finances would be this month after paying for Theo’s swimming classes. It felt like a loooooong time until payday, and I didn’t really feel like it was a great idea to spend any more money.
So, I came up with this sweet potato and feta oven-baked fritatta, using stuff we had around and it was an absolute treat. Is fritatta the right word? Maybe it’s a crustless (and creamless) quiche? Either way, it was delicious, and super easy to make.
It requires minimal prep, but does need a fair amount of time in the oven. This recipe could probably feed two at a push, if you served it with a big salad or a hunk of bread, but I ate it all myself.
- 1 medium sweet potato
- 2 large handfuls of spinach
- 7/8 cherry tomatoes
- 40g feta
- 2 eggs
- 1/4 tsp paprika
- Grating of nutmeg
- Salt and pepper to taste
Step one: Cut the sweet potato into rounds around 1/2 cm thick and drop into boiling water for 10 minutes. One minute before the timer is due to go off, add in the spinach. Wilt, then drain.
Step two: Meanwhile, make the eggy mixture. Combine the two eggs with the crumbled feta, spices and salt and pepper to taste. Feta is very salty, so I didn’t add any salt, but to each their own.
Step three: Bake in a pre-heated oven at 180′ for 25-30 minutes.
I served this alongside a big dollop of plain yoghurt, which worked brilliantly well. A smashing improvised lunch.