Sheep's Fetta, Sweet Potato & Duck Egg Frittata

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 the duck eggs by a neighbour but if you don’t have duck eggs just use normal chicken eggs. I also used herbs already growing in the garden.

Tonight’s meal cost approximately:
Duck eggs FREE
Sheep’s fetta $3 (I used part of a large block purchased from Costco)
Sweet potatoes $2
Herbs FREE
Olive oil, salt, pepper & milk $1 (if that)

Total meal cost $6
Per person $1.50

Add cost of eggs $12
Per person $3

Comments

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