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SWEET POTATO & ZUCCHINI FRITTATA

INGREDIENTS:

  • 500 grams sweet potato (pumpkin may also be used), peeled and chopped
  • 300 grams zucchini, chopped
  • 1 tablespoon oil
  • 200 grams goat’s feta cheese, crumbled
  • 8 eggs
  • ½ cup sheep’s or goat’s yoghurt

 DIRECTIONS:

  1. Heat oven to 190°C.
  2. Grease a deep 22 cm round cake tin, line the base with baking paper.
  3. Combine sweet potato and zucchini in a single layer in a baking dish. Drizzle with the oil and bake in oven for about 20 minutes until tender.
  4. Reduce oven temperature to 160°C. Place sweet potato, zucchini and feta cheese in cake tin. Whisk together eggs and yoghurt in a bowl. Pour over vegetable mixture.
  5. Bake uncovered for 35 mins until the frittata is set. Serve with a salad.

 

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