This recipe was adapted from Coles Monthly magazine, summer edition. When I saw it, just loved it at the first sight. It turned out really wonderful. Here's the video for step-by-step instructions.
Adapted from Coles, free summer edition.
- 300 gm red sweet potato, peeled and cut into 2-3cm cubes
- 145gm (2 medium) zucchini, ends trimmed and coarsely grated
- 1 onion, chopped
- 75 gm cheese
- 1/4 cup sweet basil leaves, finely chopped (optional)
- 6 eggs, whisked
- 165 gm cherry tomatoes, cut into halves
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 100 gm baby salad leaves
- Preheat oven to 200C (392F). Prepare 2 large oven trays lined with baking paper. Place sweet potatoes onto one tray, drizzle with 1 tablespoon of oil, toss to coat. Spread out to a single layer. Bake for 30 minutes until tender and lightly browned.
- Place cherry tomatoes on other tray, drizzle with 1 tablespoon of oil and 1 tablespoon of vinegar. Season with salt and pepper to taste. Bake for 15 to 20 minutes until softened.
- Heat the remaining oil in a non-stick frying pan (20cm diameter). Stir fry the onion over medium heat for about 5 minutes, until soft and lightly golden. Transfer to a bowl, and add the cooked sweet potato.
- Add the zucchini, cheese and basil to the bowl. Season with salt and pepper to taste, and mix together. Spread loosely into frying pan.
- Pour whisked eggs into the pan. Gently move the filling around to evenly distribute the egg. Cook over medium-low heat for 8 to 10 minutes, or until set underneath and at the sides.
- Wrap the handle of the pan in a wet cloth. Place under a moderately hot grill, keep oven door open a few inches, with the surface about 8 to 10cm from the heat source, for about 5 minutes, until frittata is cooked on top. (Note: Don’t leave unattended.) Insert a needle. If it comes out clean, it’s cooked through.
- Remove from the heat and let sit for 5 minutes, then invert onto a large plate. Drizzle tomatoes with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes.