Last night I was reminded just how quickly time flies when you’re having fun. Flicking through the mammoth amount of photographs we’ve taken of our lovely little daughter I came across snaps of Grace on her way home from the hospital. Nestled in her car seat our new born precious bundle of joy echoed serenity, peace and perfection with her tiny little hands and feet just poking out of the seat belt. Comparing the photo to a snap taken on the weekend I gasped in disbelief and asked the question all parents do ‘just where did the time go’? I kept wondering how our teeny tiny little new born bubby could have turned into a little girl so soon. It feels as though it was only yesterday I was walking waddling around feeling every precious petite kicks and poke from our little mermaid and now she’s a big bright bubbly girl, smiling, giggling, crawling and oozing personality.
With time on my mind I realized today just how quickly the day light hours speed pass. In what felt like a moment I went from sipping my morning coffee watching Grace happily devour her vegemite on toast to tucking my little girl into bed, ready to read a story and drift off into the land of slumber for the night. What happened in between remains but a blur and the only evidence I have that anything truly happened (other than bundles of cuddles, kisses and playtime oh & washing I definitely did washing) is this gorgeous oozy creamy cheesy egg frittata filled with chunks of roasted and slightly charred sweet potato, spiked with salty pancetta and fresh parsley.
To start, begin by chopping 1 large or 3 small sweet potatoes into chunks and place on a baking tray lined with baking paper. Drizzle with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Place in a preheated 180°C (350°F) oven for 15 to 20 minutes, or until they are cooked and slightly golden.
Meanwhile get started on the frittata and crack 8 eggs into a large mixing bowl.
Add a cup of milk and whisk to combine.
Add grated parmesan, cheddar cheese, pancetta pieces and roughly chopped parlsey. Mix to combine.
Place cooked sweet potato in the bottom of a pie dish lined with baking paper.
Pour over egg/cheese/pancetta mixture and place into the oven for 25 to 30 minutes or until just cooked and slightly golden.
Remove from oven and allow to cool for a few minutes before slicing and serving alongside a salad of greens and cucumber dressed in a little extra virgin olive oil and lemon juice.
Sweet potato & feta frittata
adapted from Donna Hay
1 large sweet potato, peeled and chopped
1 tablespoon olive oil
Sea salt and freshly ground pepper
1 cup milk
120grams ham or pancetta, chopped
1 tablespoon fresh parsley, chopped
½ cup cheddar, grated
½ cup parmesan, grated
80 grams feta, crumbled
Preheat oven to 180°C (350°F). Place the sweet potato on a baking tray lined with baking paper, drizzle with olive oil and season with sea salt and pepper. Roast for 20 minutes or until golden and cooked.
Meanwhile, place eggs and milk in a large bowl and whisk to combine. Add ham/pancetta, parsley, cheddar, parmesan and feta and gently stir to combine.
Place the cooked sweet potato in the bottom of a lined 20cm x 30cm pie/baking dish. Pour the egg mixture over the top of the sweet potato and bake the frittata for 20-25 minutes or until puffed and golden. Allow to cool slightly before cutting into squares to serve.
You might also like…