Roast kūmara, green bean, corn and feta frittata

This nourishing dish is perfect as a simple but delicious family dinner. Combining the sweetness of kūmara with the saltiness of feta, and served with homemade tomato relish, Nadia Lim's frittata is always a hit!
Roast kūmara, green bean, corn and feta frittata
4 - 6


Warm tomato relish


1.Preheat the oven to 220°C. Line an oven tray with baking paper.
2.On the lined tray, toss diced kūmara with a drizzle of olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tender.
3.To make relish, heat a drizzle of olive oil in a frying pan on medium heat. Cook onion for a few minutes, then add remaining ingredients. Simmer for about 10 minutes, stirring frequently, until thick and reduced. Season to taste with salt and pepper.
4.In a large bowl, whisk eggs and sour cream together until smooth. Stir in feta, thyme and salt and pepper.
5.Heat a drizzle of olive oil in a large, heavy-based, ovenproof frying pan (eg a cast-iron pan) on medium heat. Cook spring onion and corn for 1-2 minutes. Remove from heat, add the roast kūmara and beans and toss together.
6.Pour egg mixture on top and sprinkle with cheese. Bake for about 20 minutes until frittata has set. Stand in the pan for 5 minutes before cutting into wedges and serving with warm tomato relish.

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