INGREDIENTS 5 duck eggs or 10 chicken eggs 250g sheep’s fetta 3 small sweet potatoes ½ cup milk or milk alternative Handful of chives, parsley or sage Olive oil, salt & pepper METHOD Begin by peeling and chopping the sweet potato into chunks. Roast in olive oil for approximately 40 minutes in 180 degrees Celsius. Allow to cool a little. Leave the oven on for the frittata. Crack eggs into a large bowl and whisk with milk until well mixed. Cut or break fetta into small pieces and add to eggs. Chop herbs and add to eggs. Add salt and pepper and stir evenly. Line a baking tray with baking paper and evenly spread roasted sweet potato chunks along the base. Pour the egg & fetta mix evenly over the top. Bake in the oven for approximately 30 minutes or until lightly browned. Remove from the oven slide onto a chopping board to cut into pieces. Serve with salad. Here you have a frugal meal that is also super healthy. We were luckily given ...
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