Mushroom & sweet potato frittata squares

  • Serves: 36
  • Cooks In: 1 hour
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Ingredients

750g orange sweet potato (Kumara), peeled, cut into 2cm chunks
2 tbs olive oil
400g cup mushrooms, sliced
600g fresh ricotta (from deli)
3 eggs, whisked lightly
125g light cream cheese
1 bunch English spinach, trimmed, leaves shredded
150g feta, crumbled
2 tbs drained capers, chopped
500g sliced smoked salmon
Lemon wedges, to serve

Method

1

Place sweet potato in a single layer on a microwave-safe plate. Cover and microwave on High/100% 4-5 minutes or until almost tender. Drain and set aside to cool. Heat a non-stick frying pan over high heat. Add oil and mushrooms, cook 5-8 minutes, stirring occasionally, until golden. Set aside to cool.

2

Preheat oven 180°C (fan forced). Grease and line a 4cm deep x 22cm x 28cm slab pan. Use electric beaters to beat ricotta in a bowl until smooth. Add eggs and cream cheese, beat until well combined. Season to taste.

3

Drain excess moisture from mushrooms, then fold into ricotta mixture with spinach, feta, capers and sweet potato. Spoon mixture into prepared pan. Bake 45-50 minutes or until set when a skewer inserted into centre comes out clean. Set aside in pan 1 hour. Cover and refrigerate until cold.

4

Cut frittata into 36 squares. Top each piece with smoked salmon and serve with lemon wedges.

Ingredients

 750g orange sweet potato (Kumara), peeled, cut into 2cm chunks
 2 tbs olive oil
 400g cup mushrooms, sliced
 600g fresh ricotta (from deli)
 3 eggs, whisked lightly
 125g light cream cheese
 1 bunch English spinach, trimmed, leaves shredded
 150g feta, crumbled
 2 tbs drained capers, chopped
 500g sliced smoked salmon
 Lemon wedges, to serve

Directions

1

Place sweet potato in a single layer on a microwave-safe plate. Cover and microwave on High/100% 4-5 minutes or until almost tender. Drain and set aside to cool. Heat a non-stick frying pan over high heat. Add oil and mushrooms, cook 5-8 minutes, stirring occasionally, until golden. Set aside to cool.

2

Preheat oven 180°C (fan forced). Grease and line a 4cm deep x 22cm x 28cm slab pan. Use electric beaters to beat ricotta in a bowl until smooth. Add eggs and cream cheese, beat until well combined. Season to taste.

3

Drain excess moisture from mushrooms, then fold into ricotta mixture with spinach, feta, capers and sweet potato. Spoon mixture into prepared pan. Bake 45-50 minutes or until set when a skewer inserted into centre comes out clean. Set aside in pan 1 hour. Cover and refrigerate until cold.

4

Cut frittata into 36 squares. Top each piece with smoked salmon and serve with lemon wedges.

Mushroom & sweet potato frittata squares

Tags:

 Gourmet

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