This fritatta is an easy and delicious solution to cooking last minute dinners.
Ingredients
- 500 g sweet potato cut into 1cm pieces 1 onion, finely chopped
- 10 slices pancetta finely chopped
- 6 eggs
- 125 g Persian feta
- 3/4 cup milk
- 100 g macadamias roasted and roughly chopped
- 1 small handful fresh oregano leaves finely chopped
- 1 small handful fresh flat leaf parsley leaves finely chopped
- 2 tbsp macadamia oil
- salt and pepper
Instructions
- Place sweet potato in a steamer basket over a saucepan of boiling water. Cover and steam for 15 minutes or until just tender. Whisk together the eggs, feta, herbs and milk in a large bowl. Add sweet potato and stir. Season with salt and pepper.
- Heat macadamia oil in a frying pan; add onion and pancetta and cook, stirring occasionally, for 5 minutes or until light golden. Reduce the heat to low, add the sweet potato and egg mixture to the pan, shake evenly to distribute the egg mixture and cook for 5-8 minutes or until the frittata is set around the edge but still runny in the centre.
- Sprinkle macadamias over the frittata and place pan under the grill until the frittata is golden brown and just set.
- Serving suggestion: Serve with green salad topped with balsamic and macadamia oil dressing.
English 
Chinese 
