Inspired by a fridge foraged meal that one of our cheesemongers made while working from home. This pleasingly attractive dish is relatively easy to make with just a few ingredients. If you don’t have sweet potato then regular potatoes / butternut squash/ beetroot all work really well. Serve with a side salad if you fancy. Its great hot served immediately or cold the next day.
You will need:
An oven-proof frying pan or skillet
4x Medium Eggs
Half a Red Onion
1x Large Sweet Potato
200g Goats Cheese (we have used Tor from Somerset in this frittata, but any full flavour goats' cheese will work, Golden Cross or Aldwych for example would be equally delicious)
2. Par boil your sweet potatoes in salted water until tender but not soft. Drain to allow to dry off.
3. Slice your red onions (about the thickness of a pound coin if you can, but the end pieces tend to be quite a bit thicker) into half rings.
4. Arrange your red onions evenly around the bottom of your pan. If you choose to turn the frittata out then this will
5. When the onions are soft, place your sweet potatoes on top and give them a couple of minutes to begin to colour on the bottom. You don’t need to turn them.
6. In a fairly large bowl crack your eggs and beat with a fork. Add some cracked black pepper and a little salt - stir well so its evenly distributed.
7. Tip the eggs into the pan, ensuring that you spread it evenly across the pan. Roll the pan around a little to make sure the egg gets into all the nooks and crannies and return to the heat.
8. Cut your goats cheese into 8 even pieces.
9. When the eggs appear set around the very edges of the pan (but still wet in the centre) arrange the cheese on top of the frittata and allow it to melt in for a further minute or so.
10. Put your frittata under the grill for about 5 minutes, keeping an eye on it. You are looking for the eggs to be cooked, but still soft and the cheese to be lightly browned and bubbling.
11. Pop the frittata to one side to cool for 3 or 4 minutes (the length of time it takes to put some salad on your plate) and then turn out if you fancy, or slice and serve straight away.