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| Oven baked frittata |
2 sweet potatoes or equivalent pumpkin
4 tablespoons olive oil
1 bunch chives
9 eggs
½ cup liquid – cream, milk or water
Salt and pepper to taste.
Preheat oven to 220.
Peel and dice potatoes and/or pumpkin into 1cm dice.
Toss in olive oil and salt.
Spread on baking paper on an oven tray.
Roast, turning occasionally, until brown, about 45
minutes.
Allow to cool a little and reduce oven heat to 160.
Beat eggs, liquid, salt and pepper together.
Add vegetables and chives and toss together well.
Heat another tablespoon of olive oil in a non stick oven
proof fry pan.
Add egg mixture and allow to heat for 2-3 minutes.
Place in the oven. Cook until it is just wobbly in the
centre – about 10 minutes. If it’s not cooked after 10, keep checking every few
minutes. How long it takes depends on the temperature of the egg mixture when
you put it into the oven, the actual temperature of the oven and the size of
the fry pan. Not cooked enough and it will be liquidy, over cooked and it will
be separated into egg and eggy water. It’s better to undercook it though
because you can always put it back in the oven.
Remove and cool in the pan before turning out. It will
continue to cook a little after you take it out of the oven. This is called ‘carry
over cooking’.
Serve warm or chilled.
