Breakfast
Caramelised Onion and Sweet Potato Frittata
BY
Anjali Tiscia
Sep 2, 2024
Favourite
Ingredients
8 eggs
2 cups baby spinach
1 small sweet potato
1/2 medium brown onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp balsamic glaze
Ricotta (quantity dependent on preferences)
Salt, to taste
Optional: rocket leaves, to serve
Method
STEP 1
Preheat the oven to 180°C and line a baking dish (we have chosen a 20cm diameter round baking dish but you can choose whichever you prefer).
STEP 2
Slice the onion thinly and sauté in extra virgin olive oil until translucent.
STEP 3
Add the balsamic vinegar and balsamic glaze, combine for a few minutes and then set the onions aside.
STEP 4
In a bowl, whisk the eggs and season with salt.
STEP 5
Peel and slice the sweet potato into thin rounds.
STEP 6
In the lined baking dish, assemble the frittata by placing a thin even layer of the caramelised onion, followed by some of the sweet potato rounds, baby spinach and ricotta.
STEP 7
Repeat with another layer of onion, sweet potato, baby spinach and ricotta.
STEP 8
Pour over the whisked eggs and bake in the oven at 160°C-180°C for 45-60 minutes, or until the eggs are cooked through and the sweet potato has softened.
