Gordon says: 'This is a quick and easy brunch dish'
Monday, 13 November 2006
Ingredients
2 large sweet potatoes (about 300g each)
3-4 tbsp olive oil
Sea salt and freshly ground black pepper
Large handful of spinach leaves (about 150g), washed
200g feta cheese
1 tbsp grated parmesan
8 large eggs
Method
Serves 4
1. Preheat the grill to the highest setting. Peel and chop the sweet potatoes into evenly sized 1cm cubes. Heat a non-stick omelette or frying pan with the oil and toss in the potatoes. Season well with salt and pepper. Cook, turning occasionally, for about 4- minutes over medium heat until the potatoes are just tender and lightly golden at the sides.
2. Meanwhile, coarsely chop the spinach leaves and cut the feta into small cubes. In a bowl, lightly beat the eggs with the parmesan and a pinch of salt and pepper.
3. Stir the spinach and feta into the pan until mixed with the sweet potatoes, then pour over the egg mixture to cover. Shake the pan gently to distribute the ingredients and leave to cook over low heat for a few minutes until the eggs are beginning to set at the bottom and sides.
4. Place the pan under the hot grill for 2-3 minutes until the top of the frittata has almost completely set. Try not to overcook the eggs or they will turn rubbery. Let stand for a few minutes and then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Cut into slices to serve.
Frittatas should be served warm or at room temperature, which makes them ideal for picnics or packed lunches.
Gordon Ramsay says: 'I was shocked to learn that huge numbers of children were blinded by a lack of vitamin A around the world. This dish is rich in this essential nutrient.'
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