Sweet Potato, Spring Onion, Spinach and Goat’s Cheese Frittata
A really lovely, gourmet breakfast from The Happy Pear. Served in a pan with some nice toast for a leisurely breakfast, it's a lovely thing altogether!
From the book
The Happy Pear
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Introduction
Such a lovely breakfast, really gourmet. Served in a pan with some nice toast for a leisurely breakfast, it's a lovely thing altogether!
Ingredients
| 4 | sweet potatoes |
| 2 tbsp | oil |
| 6-8 | scallions or 4 spring onions |
| 150g | baby spinach |
| 10 | eggs |
| 1 tsp | salt |
| 1 tsp | freshly ground black pepper |
| 150g | goat's cheese |
Method
Preheat the oven to 200C/400F/gas mark 6.
Dice the sweet potatoes and put them into a roasting tray. Coat them with 1 tablespoon of oil and season with salt, then roast for 20 minutes. Remove from the oven and either leave it on, or heat up the grill.
Slice the scallions or spring onions. Wilt the spinach in boiling water, then drain very well. Put the remaining oil in to a 30cm ovenproof pan and add the scallions or spring onions, sweet potatoes and spinach, Saute for 5 minutes on a low to medium heat.
Meanwhile, crack the eggs into a bowl and whisk. Add the salt and pepper. Pour the egg mix into the pan of vegetables and cook until the base and sides have set. Then crumble the cheese on top and place the pan in the oven or under the grill until the top sets and turns golden brown – about 5 minutes.
