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!

By Nadia Lim
  • 40 mins preparation
  • 20 mins cooking
  • Serves 4 - 6
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  • 500 g orange kūmara, peeled and cut into 1-2cm dice
  • Olive oil, for cooking
  • 6 free range eggs
  • 1/2 cup sour cream, cream or crème fraîche
  • 150 g feta, crumbled
  • 1 tbsp chopped thyme
  • 1/2 tsp each salt and black pepper
  • 2-3 spring onions, sliced
  • Kernels from 2 uncooked corn cobs (or 1½ cups tinned or defrosted frozen corn kernels)
  • 2 cups chopped, trimmed green beans or chopped broccoli florets
  • 1 cup grated cheese
Warm tomato relish
  • 1 red onion, diced
  • 3 tomatoes, diced
  • 2 tbsp sugar
  • 1 1/2 tbsp red wine vinegar
  • 2 tbsp tomato sauce


  • 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.