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

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

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 13, 2016.
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Keep relish separate for less adventurous kids and if they don’t like corn, simply leave it out of the frittata.

Ingredients

ROAST KUMARA, CORN AND FETA FRITTATA

  • 600g orange kumara, peeled and diced 1.5cm
  • 4 eggs (at room temperature)
  • ½ cup sour cream
  • 150g feta cheese, crumbled
  • 1/2 cup milk
  • ½ teaspoon salt
  • ½ red onion, finely diced
  • 1½ cups frozen corn, defrosted
  • 1 cup grated Colby cheese

APRICOT AND TOMATO RELISH

  • ½ red onion, finely diced
  • 1 teaspoon smoked paprika
  • 2 tomatoes, diced 1cm
  • 2 tablespoons sugar
  • 1½ tablespoons red wine vinegar
  • ¼ cup dried apricots, finely diced
  • 1 tablespoon tomato sauce

SALAD

  • 1 baby cos lettuce
  • 1 carrot
  • ½ punnet cherry tomatoes
  • Juice of ½ lemon

TO SERVE

  • 1 tablespoon spoon finely chopped parsley leaves (optional, adults)

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. Bake for about 15 minutes, until tender and slightly caramelised. Turn once during cooking. Combine all apricot and tomato relish ingredients (except tomato sauce) in a medium pot on medium heat and bring to the boil.
  3. Reduce heat to low-medium and simmer for about 15 minutes, stirring regularly. Add tomato sauce, season and simmer for a further 5 minutes, until thickened. In a large bowl, whisk eggs and sour cream together until smooth. Stir in feta, milk and salt.
  4. Heat a drizzle of oil in a large, oven-proof fry-pan on medium heat. Cook onion and corn for 2–3 minutes, until soft. Remove from heat and add roasted kumara. Pour over egg mix and stir gently to evenly distribute. Sprinkle with cheese and transfer to oven to bake for 15–20 minutes, until set.
  5. While frittata is baking, prepare salad. Thinly shred lettuce; peel and grate carrot; cut cherry tomatoes in half. Add all to a large bowl, toss to combine and set aside.
  6. Remove frittata from oven and set aside for 5 minutes before cutting into wedges. Drizzle salad with lemon juice and a little olive oil just before serving and season to taste with salt and pepper.
  7. Divide roast kumara, corn and feta frittata and salad between plates. Top with a dollop of relish and sprinkle over parsley (if using).

Nutritional Information

Energy 2406 kj
575 kcal
Protein 24.3g
Carbohydrate 54.5g
Fat 27.8g