Ingredients
- 600 grams sweet potato, peeled and cut into 2cm dice = 0.78 inch
- 120 grams red capsicum, cut into 2cm chunks = 0.78 inch (1 red capsicum)
- 300 grams leek, white part only, cut into 1cm thick slices (1 leek)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 60 grams baby spinach leaves
- 600 grams eggs (10 eggs)
- 375 grams smooth ricotta
- 50 grams grated parmesan cheese (½ cup)
- 110 grams grated cheese, ( 1 cup )
- 2 grams garlic, crushed (1 garlic clove)
- 80 milliliters thickened cream (⅓ cup )
How to Make
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Step 1: Preheat oven to 220°C/200°C (fan-forced). Grease and line the base and sides of a round 23cm (base measurement) spring form pan.
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Step 2: Combine the sweet potato, capsicum and leek in a large roasting pan. Drizzle vegetables with olive oil and season with salt and pepper to taste. Bake 30 minutes.
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Step 3: Remove pan from the oven then toss the baby spinach through warm vegetables to wilt and set aside to cool slightly.
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Step 4: Whisk together eggs and season with salt and pepper. Whisk in ricotta, parmesan cheese, garlic, cream and half the cheese.
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Step 5: Spoon half the vegetables into prepared pan and pour over half the egg mixture. Repeat with remaining vegetables and egg. Sprinkle with the remaining cheese.
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Step 6: Reduce oven temperature to 200°C/180°C (fan-forced) and bake for 60-70 minutes.
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Step 7: Note; Cover the top with foil if browning too much.
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Step 8: Remove from oven when the center is just a little wobbly. Stand for 10-15 minutes before removing from the tin and serving.
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Step 9: Serve with salad and spicy tomato chutney
We hope you enjoy this recipe!
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