Roast Kumara, Corn and Feta Frittata with Apricot and Tomato Relish

Roast Kumara, Corn and Feta Frittata with Apricot and Tomato Relish

Ready in 45 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 24, 2016.
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This frittata is so delicious you won't even know it's vegetarian!

Ingredients

ROAST KUMARA, CORN AND FETA FRITTATA

  • 600g orange kumara, peeled and diced 1.5cm
  • 4 eggs (at room temperature)
  • 1/2 cup sour cream
  • 150g feta cheese, crumbled
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 red onion, finely diced
  • 2 corn cobs, husk and silk removed, kernels sliced from cob
  • 1 cup grated colby cheese

APRICOT AND TOMATO RELISH

  • 1/2 red onion, finely diced
  • 1 teaspoon smoked paprika
  • 2 tomatoes, diced 1cm
  • 2 tablespoons sugar
  • 1 1/4 tablespoons red wine vinegar
  • 1/4 cup dried apricots, finely diced
  • 1 tablespoon tomato sauce

SALAD

  • 1 baby cos lettuce, finely shredded
  • 2 carrots, grated
  • 1/2 punnet cherry tomatoes, cut in half
  • Juice of 1/2 a lemon
  • 1 tablespoon chopped parsley, to serve

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 about 15 minutes until tender and slightly caramelised. Turn once during cooking
  3. Combine all apricot and tomato relish ingredients (except tomato sauce) in a pot on medium heat, bring to the boil. Reduce heat to low to medium, simmer for 15 minutes, stirring regularly. Add tomato sauce, season with salt and pepper. Simmer for 5 minutes or until thickened.
  4. In a bowl, whisk eggs and sour cream. Stir in feta, milk and salt.
  5. Heat a drizzle of oil in a large, oven-proof, heavy-based, fry-pan on medium heat. Fry onion and corn for 2–3 minutes until softened. Remove from heat and add roasted kumara. Pour over egg mixture and stir gently to distribute filling. Sprinkle with cheese, bake for 15–20 minutes, or until frittata is set. Remove from oven and stand frittata in pan for 5 minutes before cutting into wedges. If you don’t have an ovenproof fry-pan, cook frittata in a greased medium baking dish. In this instance, it is not necessary to fry onion or corn, add them directly into dish with other frittata ingredients and bake for 20–25 minutes.
  6. In a large bowl, combine lettuce, carrots, and tomatoes. Drizzle with lemon juice and a little olive oil and season with salt and pepper.
  7. Divide frittata and salad between plates. Serve with a dollop of relish and sprinkle over parsley.

Nutritional Information

Energy 2898 kj
693 kcal
Protein 36.7g
Carbohydrate 65.7g
Fat 23.9g