READY IN: 50–60 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 40–50 MINUTES
ROAST KUMARA, ASPARAGUS, CORN AND FETA FRITTATA
500g orange kumara, peeled and diced 1–2cm
6 eggs (at room temperature)
½ cup sour cream
150g feta cheese, crumbled
1 tablespoon chopped thyme leaves
½ teaspoon salt
2 spring onions, finely sliced
2 corncobs, husk and silk removed, kernels sliced from cob
1 bunch asparagus (about 12 spears), trimmed and cut in half
1 cup grated cheese (e.g. tasty, colby, edam)
WARM TOMATO RELISH
1 red onion, peeled and finely diced
3 tomatoes, diced 1cm
2 tablespoons sugar
1 ½ tablespoons red wine vinegar
½ cup raisins
2 tablespoons tomato sauce
juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon runny honey
1 tablespoon extra virgin olive oil
2 baby cos lettuces
1 spring onion, finely sliced
PREHEAT oven to 220°C. Line an oven tray with baking paper.
1 Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for 15–20 minutes, until tender. Turn once during cooking.
2 Combine all tomato relish ingredients (except tomato sauce) in a medium pot on medium heat and bring to the boil. Reduce heat to low to medium and simmer for about 15 minutes, stirring regularly. Add tomato sauce, season with salt and pepper and simmer for a further 5 minutes.
3 In a large bowl, whisk eggs and sour cream together until smooth. Stir in feta, thyme and salt and season with pepper.
4 Heat a drizzle of oil in a large, oven-proof, heavy-based fry-pan on medium heat. Fry spring onions for 1 minute until softened. Remove from heat, then add roasted kumara and corn kernels. Reserve about 8 pieces of asparagus to arrange on top and add remainder to pan. Pour over egg mixture. Arrange reserved asparagus spears on top. Give pan a little shake to distribute mixture evenly. Sprinkle with cheese and bake for about 20 minutes or until frittata is set.
Stand frittata in pan for 5 minutes before cutting into wedges. If you don’t have an oven-proof fry-pan, cook frittata in a greased, intermediate baking dish. In this instance it is not necessary to fry spring onions; just sprinkle them on top and bake for 25–30 minutes.
5 In a small bowl whisk together lemon juice, mustard, honey and olive oil. Chop each lettuce lengthways into wedges.
TO SERVE divide frittata between plates, dollop with warm tomato relish and garnish with spring onion. Drizzle lettuce with dressing and serve on the side.