Preheat oven to 200°C. Cut sweet potato into 2-3cm pieces. Spread on a tray and toss with 1 1/2 tbs of oil. Bake, turning once, for 40 minutes. Set aside to cool.
Heat the remaining oil in a 26cm non-stick frying pan over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook, stirring, for 1 more minute. Set aside to cool.
Combine the cooled sweet potato, feta, rosemary and onion mixture in a bowl. Season with pepper. Spread over base of frying pan.
Pour eggs into the pan and evenly distribute, then flatten the surface. Cook over medium-low heat for 8-10 minutes or until set Ã¢?? but still a little runny on top.
Heat grill to medium. Place the frying pan under the grill (be careful not to burn the handle) for about 5 minutes. Set aside for 5 minutes, then invert onto a large plate and cut into wedges to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (280g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 137 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 277.8mg||85 %|
|Sodium 546.8mg||19 %|
|Potassium 694.1mg||18 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 32.1g|
|Protein 15g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 343
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