Ingredients
1 cup sweet potato, diced
3 rashers bacon, rind removed, sliced thinly (omit for vegetarian recipe and replace with 100g persian camel feta)
½ bunch silverbeet
6 eggs
½ cup cream
100g crumbled feta
1 cup grated parmesan
Salt & pepper
METHOD
Preheat oven to 180 degrees. Line a 20cm x 20cm baking tray with baking paper. On a separate flat tray lined with baking paper, place diced sweet potato and drizzle with olive oil and season well. Bake for 25 minutes until golden and tender and leave to cool. Remove rind and excess fat from bacon. Preheat a non-stick frying pan over medium heat and render the fat from the bacon rind until brown and crispy. Add silverbeet and turn through bacon mixture until silverbeet is wilted. Leave mixture to cool for 10 minutes. Combine eggs, cream, salt and pepper in a bowl and whisk thoroughly. Add eggs to cooled sweet potato and bacon silverbeet mixture and add crumbled feta and parmesan. Pour mixture into lined baking tray and bake for approximately 25-30 minutes until golden.
