Sweet Potato, Red Onion & Feta Frittata

Name: Sweet Potato, Red Onion & Feta Frittata
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 750 g sweet potatoes, cut into 2cm pieces (kumara); 1 red onion, cut into thin wedges; 4 roma tomatoes, halved; 100 g reduced-fat feta cheese, cut into 1cm pieces; 1 tablespoon fresh rosemary, chopped; 6 eggs, lightly beaten

Submitted by AlisVolatPropriis

"This recipe is from the Australian Weight Watchers 'Weekly' magazine (29 January 2012 - Week 5). It has 5 propoints per serve."

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Ready In:: 1hr 30mins
Ingredients:: 6
Serves:: 6

ingredients

750 g sweet potatoes, cut into 2cm pieces (kumara)
1 red onion, cut into thin wedges
4 roma tomatoes, halved
100 g reduced-fat feta cheese, cut into 1cm pieces
1 tablespoon fresh rosemary, chopped
6 eggs, lightly beaten

directions

Preheat over to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.
Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set.
Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.