Roast Kumara, Pea and Feta Frittata with Warm Tomato Relish

Roast Kumara, Pea and Feta Frittata with Warm Tomato Relish

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, June 12, 2016.
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Your new favourite frittata recipe!

Ingredients

ROAST KUMARA, PEA AND FETA FRITTATA

  • 600g orange kumara, peeled and diced 1.5cm
  • 6 eggs (at room temperature)
  • 125g sour cream
  • 100g feta cheese
  • 1 cup frozen peas, defrosted
  • 1 tablespoon chopped thyme leaves
  • 1/2 teaspoon salt
  • 2 spring onions, white part only, thinly sliced (reserve green part, to serve)
  • 1 cup grated tasty cheese

WARM TOMATO RELISH

  • 1 red onion, finely diced
  • 2 tomatoes, diced 1cm
  • 2 tablespoons sugar
  • 1 tablespoon red wine vinegar
  • 1/4 cup GF golden raisins
  • 1 tablespoon GF tomato sauce

SALAD

  • Juice of 1 lemon
  • 1 teaspoon GF Dijon mustard
  • 1 teaspoon runny honey
  • 1 tablespoon olive oil
  • 1/2 iceberg lettuce
  • 1/2 telegraph cucumber

TO SERVE

  • 2 spring onions, green part only

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for 15 minutes until tender and slightly caramelised.
  3. Combine all relish ingredients (except tomato sauce) in a pot on medium heat and bring to the boil. Reduce heat to low-medium and simmer for 15 minutes, stirring regularly, until tomatoes and onions have broken down. Add tomato sauce, season and simmer for 5 minutes, until thickened.
  4. In a bowl, whisk eggs and sour cream until smooth. Crumble in feta, add peas, thyme and salt and stir to combine. Heat a drizzle of oil in an oven-proof fry-pan on medium heat.
  5. Fry spring onions (white part) for 1 minute until soft. Remove from heat, add kumara and egg mix. Shake to ensure mix is evenly distributed. Sprinkle with cheese and bake for 20 minutes, until frittata is golden and set. Set aside for 5 minutes then cut into wedges.
  6. In a small bowl, whisk together lemon juice, mustard, honey and olive oil, season with salt and pepper. Roughly chop lettuce; thinly slice cucumber; toss lettuce and cucumber through dressing to coat just before serving. Thinly slice spring onions (green part).
  7. Divide frittata between plates, serve with a dollop of warm tomato relish and garnish with green part of spring onion. Serve salad on the side.

Nutritional Information

Energy 2275 kj
544 kcal
Protein 24.5g
Carbohydrate 42.3g
Fat 30.5g