This flat omelette is a delicious vegetarian lunch that can be eaten hot or at room temperature. It is a very versatile recipe, as almost anything can be added to it—a handy way of using up leftovers. Serve with a green salad and a slice of sourdough bread.
Patsy Jamieson, Diane Temple
500 g orange sweet potato, peeled and cut into 1-cm cubes
250 g baby spinach leaves
1 tablespoon extra-virgin olive oil
1 red capsicum, de-seeded and quartered lengthways, thinly sliced
5–6 spring onions, thinly sliced
freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
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Cook sweet potatoes in a saucepan of boiling water for 3 to 4 minutes or until almost tender. Put spinach in a steamer or colander over the potatoes and cook for another 4 to 5 minutes or until sweet potatoes are tender and spinach has wilted. Drain sweet potatoes. Press spinach with the back of a spoon to extract excess moisture, then chop leaves.
Heat the oil in a non-stick frying pan that is about 25 cm in diameter. Add capsicum slices and cook over medium heat for 2 minutes. Stir in drained sweet potatoes and spring onions and continue cooking for 2 minutes.
Beat eggs in a large bowl, season with pepper and mix in spinach. With a slotted spoon, remove about half of the vegetables from the pan and add to egg mixture, leaving the oil in the pan. Stir eggs and vegetables briefly to mix, then pour into the frying pan. Cover and cook, without stirring, for about 6 minutes or until the omelette is almost set but still a little soft on top. Meanwhile, preheat the grill.
Sprinkle the top of frittata with Parmesan and place under the grill. Cook for 3 to 4 minutes or until browned and puffed around the edges. Cut into quarters or wedges and serve.
Yum and yum. Great combo of spinach and sweet potato. And thanks for the lid-on-the-frittata idea, I've never cooked one like that before and it was good. Will definitely be cooking this again. - 02 Sep 2009