The perfect frittata to enjoy throughout the summer months, packed full of flavour and goodness!
350g chopped and peeled Sweet Potato
150g mixed roasted Peppers in oil from a jar
60g fresh Kale
1 teaspoon dried Oregano
12 Large Happy Eggs
1 tsp Smoked Paprika
Preheat the oven to 180oC.
In an approximately 30cm wide pan start heating some oil over a medium heat.
Peel and chop up your sweet potato into bite size chunks. Add it to the oil with the smoked paprika, season with salt and pepper and fry over a medium heat for 15 minutes or until the potato pieces are cooked through and nicely coloured. Don’t let it burn.
Whilst the potatoes are cooking, drain the jarred pepper pieces and chop them into chunks. When the potatoes are cooked add the peppers to the pan along with the oregano and cook through for 2 minutes.
As the peppers cook, crack your 12 Happy Eggs into a bowl and then whisk them together with a little salt and pepper.
Add the kale and then gently turn everything over so it’s evenly coated and distributed round the pan. Then pour over the Happy Egg mixture and dot chunks of the ricotta evenly throughout. Sprinkle the top with a little more smoked paprika and pop it into the oven for around 20 minutes or until the frittata is puffed up, coloured and set.
Remove from the oven and slice into 8 wedges. Carefully use a spatula to help you remove the slices from the pan and serve.