Cheesy Sweet Potato Frittata (V)

After a busy weekend I could work from home today! Now that's luxury and perfect because I have a lot of work which needs to be done. Since I ate a lot of bread last week I didn't feel like having it again, nor did I felt like having I salad. So I decided to use some ingredients that I found in my fridge and stock and make this delicious well-filled frittata!

The recipe for 1 person:

Duration: 15 minutes + 20-25 minutes in the oven

The ingredients:

• 1 small sweet potato of 100-150 g
• 1/2 eggplant
• 1 spring onion
• 1 tomato
• 3 eggs
• 1 heaped tbs ricotta cheese
• Handful grated 30+ cheese
• 1 heaped tbs chopped basil leaves
• Feta cheese
• Salt & pepper
• Olive oil

What you do:

1. Preheat your oven to 200 degrees of Celsius. 
2. Peel the sweet potato and cut into thin slices. Heat a little olive oil in a skillet over medium heat and fry the sweet potato about 7 to 8 minutes. Meanwhile, cut the eggplant into slices and put it the pan after 4 minutes. 
3. In the meantime, cut the spring onions into rings and tomato into cubes. Whisk the eggs in a large bowl and stir in the ricotta and grated cheese. Cut the basil into pieces and stir it together with pepper and salt into the egg mixture. 
4. Grease a baking dish and place the vegetables in it when they are ready. Pour the egg mixture over it, crumble over some feta cheese and put 20 to 25 minutes in the oven until the egg is put and the top starts to become golden brown.

Enjoy!