Gluten free, full of flavour and light on your hip pocket, this sweet potato frittata recipe ticks all the boxes.
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Preheat oven to 200°C. Line a baking tray with baking paper. Arrange sweet potato in a single layer on the lined tray. Spray with olive oil spray. Season. Roast for 10 mins or until just tender.
Preheat grill on medium. Whisk the eggs and sour cream in a medium bowl.
Heat a 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Add bacon and cook, stirring, for 5 mins or until golden. Add the sweet potato and fetta. Pour egg mixture over sweet potato mixture in the pan. Cook for 8-10 mins or until base is golden and top is almost set. Cook under the grill for 5 mins or until frittata is golden and just cooked through.
Meanwhile, place coleslaw in a large bowl. Combine mayonnaise and 1 tbs water in a small bowl. Drizzle over the coleslaw and toss to combine.
Cut frittata into wedges. Divide among serving plates with coleslaw.
COOK. STORE. SAVE.
Use it up
If you have leftover ham that needs using up, add it to the frittata mixture instead of the bacon. There’s no need to pan-fry it – just add with the sweet potato.