A Mediterranean-inspired frittata layering steamed sweet potato, briny olives, and salty feta for a flavor-forward twist on breakfast. Loaded with protein from eggs and cottage cheese, it’s a fun way to mix up your morning breakfast routine.
Serves: 2, as a main, 4, as a snack
Time to cook: 45 mins
Ingredients:
- 500g (17.5oz) sweet potato, peeled & chopped into small chunks
- 5 eggs
- ½ cup (100g/3.5oz) cottage cheese
- 6 cherry tomatoes, halved
- 8 Kalamata olives, sliced
- 50g (1.75oz) feta cheese, crumbled
- 1 tbsp finely chopped rosemary
- 1 tsp chili flakes, optional
Method:
Preheat the oven to 400°F (200°C).
Steam your sweet potato for 15 minutes or until cooked through and soft. Alternatively, you can cook the sweet potato in the microwave to reduce the cook time.
Line or grease a baking dish. We used a 9 x 9 x 2 inch (22.5cm x 22.5cm x 5cm) square dish.
Place the steamed sweet potato into the bottom of the dish. Season with a pinch of sea salt and mash with a fork. Spread until an even layer forms.
In a small bowl, whisk together the eggs and cottage cheese. Season with black pepper.
Top the sweet potato with the egg mixture, cherry tomatoes, olives, feta cheese, chopped rosemary, and chili flakes, if using.
Bake in the preheated oven for 25 minutes or until golden and cooked through. Note: our tomatoes were large and juicy, so we added an additional 5 mins cook time to account for this.
