Ingredents
- 600g sweet potatoes, peeled and
- 1 green pepper, de-seeded and cut into small pieces
- 1 yellow pepper, de-seeded and cut into small pieces
- 3 tbsp Chilli Pepper Olive Oil
- 150ml single cream
- 6 Large eggs
- 150g feta
- 30g grated mature cheddar
- Handful of basil leaves torn into small pieces
Method
Preheat the oven to 200°C/180°C fan/Gas 6.
Toss the potatoes and peppers with the Chilli Pepper Olive Oil, salt and pepper on a large baking tray. Roast for 40 minutes, until the potatoes are golden and tender.
Whisk together the eggs, cream, feta, half the basil, and a little salt and pepper.
Transfer the roasted vegetables to a large non-stick frying pan over a low heat. Pour over the egg mixture, spreading it evenly, then sprinkle with the cheddar.
Cook gently for 8–10 minutes, until the frittata is beginning to set around the edges. Meanwhile, preheat the grill.