Do you want something quick and nutritious to eat? You can’t go past a frittata for a delicious protein hit that you can have for breakfast, lunch with a simple salad or dinner. How versatile is that?
Frittata is an Italian egg dish that is usually stuffed with various ingredients such as vegetables, meat or cheese. It is delicious served either hot or cold. Italian food is quite common in Somali kitchens because of Italian colonisation of the country.
In this recipe, I have used feta cheese and vegetables, but I have tried it with all sorts of ingredients – spinach and feta, thinly sliced potatoes and rosemary, diced beef… I remember a delicious sweet frittata my grandmother made me years ago – it had raisins and was sprinkled with icing sugar! Be as creative as you want to be!
Sweet Potato and Feta Frittata
1 medium sized red sweet potato, cut into small cubes
125 g of reduced fat feta cheese, cut into small cubes
1 small onion, chopped finely
½ teaspoon ground cumin
A small bunch of fresh coriander leaves
6 eggs, lightly beaten
1 tablespoon olive oil
1. Preheat oven to 180°C.
2. Coat an ovenproof pie dish with olive oil and arrange the vegetables, coriander leaves and feta cheese all over the dish.
3. Pour the eggs over the vegetables and bake for about 20 minutes or until set and light golden in colour.
4. Cool for about 10 minutes and serve with a salad.