Maggie Beer's Sweet Potato Frittata with Fresh Tomato Salad

Maggie Beer's Sweet Potato Frittata with Fresh Tomato Salad



300g sweet potato
2 Tbs Maggie Beer Extra Virgin Olive Oil
Salt and pepper, to season
4 eggs
100g cream
50g crème fraîche
50g Persian feta
1 Tbs fresh tarragon, chopped

Tomato Salad:

200g mixed small heirloom tomatoes
1 Tbs Maggie Beer Extra Virgin Olive Oil
1 Tbs Maggie Beer Verjuice
Salt and pepper, to season


Pre-heat oven to 220 C.

Peel sweet potatoes and cut into 1 cm cubes. Drizzle with extra virgin olive oil, salt and pepper and place on baking tray with baking paper. Bake for 20 minutes or until tender and golden.

To prepare the salad, slice the tomatoes in half and place into a bowl. Dress with the extra virgin olive oil and Verjuice, season to taste, and toss to combine. Set aside.

In a bowl, lightly whisk eggs, cream, crème fraîche, salt and pepper. Add baked sweet potato, feta and tarragon and stir to combine.
Gently heat remaining extra virgin olive oil in ovenproof frying pan and add egg mixture. Cook over medium heat for approximately 7 minutes or until eggs are just set at edges.

Finish under hot grill until frittata is puffed up and golden on top. Serve immediately with tomato salad or may be refrigerated and eaten cold.

Credits: Maggie Beer

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