COOKBOOK: Summer Coles Magazine


A typical fritatta. I did like the combination of the feta, sweet potato (which I love) and zucchini, add some fresh herbs and you have the perfect vegetarian dish to serve with a nice green salad.

You have to allow a little bit of prep time for cutting up the fresh vegies and herbs but it will be well worth it in the end.



Serves 4-6

700g sweet potato, peeled and cut into 2cm cubes

3 tablespoons olive oil

2 tablespoons of balsamic vinegar

1 onion, chopped

2 medium zucchini, grated

125g feta cheese, cut into small cubes

1/2 cup chopped basil, fresh

1/2 cup chopped parsley, fresh

6 eggs , lightly beaten

Salt & pepper

Preheat oven to 200C.

Grease a large casserole dish.

Place sweet potato in a pot and add water to cover. Bring to boil and simmer for approx 15mins or until just soft. Drain and set aside.

Heat olive oil in frying pan and fry onions until soft and lightly golden, approx 5mins.

Transfer onions in a mixing bowl, add cooked sweet potato, grated zucchini, feta, basil and parsley, salt & pepper. Add egg and mix well. Bake for approx 30mins or until golden and set.

Serve in slices with a side salad.

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