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Sweet Potato and Beetroot Frittata
Our frittata makes a yummy & filling dinner and is a great opportunity to use any leftover veg from your fridge. We recommend serving simply with a salad.
Preheat oven to 180°C.
Open and strain beetroot.
Cut the beetroot into even sized wedges. 6 wedges from each beet.
On separate trays season the beetroot and sweet potato and drizzle with a spoon of oil. You want to keep them separate so the beet doesn’t stain the potato.
Roast in the oven until golden and soft. Once cooked drain on kitchen paper and allow to cool.
In a 20cm frying pan sweat the onion in a drizzle of the oil until soft without colouring.
Add the spinach and toss to wilt. Pour off any excess liquid.
Add the roasted vegetables.
Mix the eggs and yogurt and season.
Add to the pan then top with crumbled feta and sprinkle with chives.
Place in the oven for 30 minutes. When ready the frittata will be puffed, risen and golden.
Make sure you use a heavy bottomed pan to stop the frittata sticking
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