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Preparation time: 25 min | Cooking time: 50 min | Serve 4

Ingredients

1 small red capsicum, seeded & halved
30 g (1 oz) butter
1 red onion, chopped
2 cloves garlic, crushed
350 g(11 oz)orange sweet potato, diced
2 cups (130 g/10 oz) chopped cooked or BBQ chicken
100 g (3 ½ oz) feta crumbled
½ cup (30 g/1 oz) chopped fresh basil
6 lightly beaten eggs

How to Cook?

Place the capsicum under a preheated grill. Grill for 8 minutes until blackened, cool, peel, and then slice the flesh.
Heat the butter in the heavy base pan ovenproof frying pan, 22 cm (9 inches) across the base and 25 cm (10 inches) across the top.
Cook the onion and garlic for 2-3 minutes until soft.
Add the sweet potato and cook over low heat for 10 minutes, stirring frequently until cooked.
Stir in the spinach, chicken, feta, capsicum and basil. Smooth the surface, and then pour on the eggs. Cook over low heat for 15 minutes or until almost set.
Put frittata under the grill. Cook the top for 10-15 minutes until set. Cut into wedges.

Friday 30 July, 2010