​Sweet Potato Feta Flipped Frittata

By: Mairead Rodgers, P.H.Ec.
 
This recipe uses sweet potato, feta, thyme and parsley because that’s what I had in the pantry/fridge/herb pots on the deck. The beauty of a frittata though, is that you could throw in whatever weird and wonderful combination of ingredients you have on hand and it will be great. 

This recipe makes 2-4 servings. Leftovers can be covered and stored in the fridge and eaten cold or reheated in the microwave.
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Ingredients:

• 6 eggs
• Pinch each salt and pepper
• 3 tbsp. (45 mL) olive oil
• 1 small onion, finely chopped
• 1 large sweet potato, peeled and diced
• 2 tbsp. (30 mL) fresh thyme leaves
• 2 tbsp. 30 mL) chopped fresh parsley
• 1/4 cup (60 mL) crumbled feta cheese

 

1. Beat eggs with salt and pepper in a small bowl until light and fluffy. Set aside.
2. Heat 1 tbsp olive oil in a 10-inch non-stick skillet. Add the onion and cook until translucent, roughly 3 minutes. Add onion to egg mixture.
3. Heat another 1 tbsp olive oil. Add sweet potato and cook, stirring occasionally, until softened, roughly 6-8 minutes. Add to egg mixture. Beat in herbs and feta.
4. Heat remaining 1 tbsp oil and swirl to coat entire pan. Scrape in egg mixture and let cook 3 minutes, or until the bottom is lightly browned and top is starting to set. Lightly press in edges of frittata.
5. Carefully place a plate over top of the frittata. Over a sink, quickly flip the pan so the frittata is upside-down on the plate. Gently slide frittata back into pan to cook the other side, 2 minutes.
6. Carefully flip out of pan and serve.