Name: Kumara and goat’s cheese frittata
Prep time: 55 min
Cook time: 65 min
Total time: 120 min
Yield: 8
Ingredients: 800 gram orange kumara, unpeeled, very thinly sliced; 1/3 cup olive oil; 2 red onions, thinly sliced; 50 gram kale, spinach and chard leaf mix; 18 eggs; 300 millilitre thickened cream; 220 gram goat's cheese; 2 tablespoon micro herbs

Kumara and goat’s cheese frittata

This kumara and goat's cheese frittata is a great recipe if you're looking to feed a big crew, or want a dish to last a few days. Packed with protein and delicious goat's cheese, this will be a hit.

Serves 8

Prep

55M

Cook

1H 5M

Total

Ingredients

800 gram orange kumara, unpeeled, very thinly sliced

1/3 cup olive oil

2 red onions, thinly sliced

50 gram kale, spinach and chard leaf mix

18 eggs

300 millilitre thickened cream

220 gram goat's cheese

2 tablespoon micro herbs

Method

1.Preheat oven to 200°C.

2.Line a large oven tray with baking paper. Place kumara on tray in a single layer. Roast for 15 minutes until cooked.

3.Heat 1 tablespoon of oil ina large frying pan over medium heat. Cook onion, stirring,for 5 minutes or until soft.

4.Oil a deep 25cm x 30cm ovenproof dish. Line base and sides with baking paper, extending the paper 5cm over edges. Brush paper with remaining oil. Reduce oven to 150°C.

5.Layer kumara, onion and leaf mix in dish. Whisk eggs and cream in a large bowl until well combined. Season well. Pour egg mixture over vegetables. Top with crumbled goat’s cheese.

6.Bake frittata for 50 minutes or until a thin knife inserted into the centre comes out clean. Leave in dish for 15 minutes. Cover dish with a large board. Invert frittata onto board and remove lining paper. Using another board, repeat to invert right-side up. Serve frittata with herbs.

Frittata can be made ahead and served cold. Store, covered, in the fridge.
Note

Sarah Murphy

Ingredients

Method

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