Vegetable & Goat Cheese Frittata
Chevre is French for goat’s cheese, which is HelloFresh for yum! This frittata is as delicious as it is easy, full of scrumptious fresh eggs and almost caramel roasted sweet potato. It will have you feeling as light and fluffy as this oven baked delight is, and a salad of fresh leaves plucked straight from the garden with sweet red capsicum nestled next to it is a delight. Bon appétit!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
sweet potato
1
zucchini
4
free range eggs
(Contains Egg;)
1 tbs
mint
½ block
goat cheese
(Contains Milk;)
½ block
Parmesan cheese
(Contains Milk;)
½ bag
mixed salad
½
red onion
½
red capsicum
Not included in your delivery
1 tbs
olive oil
½ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C. Line an oven tray with baking paper.
To prepare the ingredients, finely slice the sweet potato (unpeeled) and red onion. Grate the zucchini and remove the moisture. Finely chop the mint and coarsely chop the red capsicum. Crumble the chevre goat cheese and finely grate the Parmesan cheese.
Lay the sweet potato slices in a single layer on a lined oven tray. Drizzle with a little olive oil. Cook in the oven for 20 minutes, or until tender.
Meanwhile, heat the olive oil in a medium ovenproof frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the zucchini and cook, stirring, for 2 minutes or until soft. Remove from the heat. Layer the sweet potato slices in the pan with the onion and zucchini.
Whisk the free-range eggs, milk, and mint in a small bowl or jug until well combined. Season with salt and pepper. Pour the egg mixture over the vegetables. Crumble over the chevre goat’s cheese and sprinkle with the Parmesan cheese. Cook in the oven for 15 minutes, or until set. Remove from the oven. Let the frittata sit for 5 minutes before cutting into wedges.
Combine mixed salad leaves and red capsicum and drizzle with a little olive oil and vinegar of your choice.
Divide the frittata wedges between plates and serve with the dressed salad.