Instructions
Follow the steps and taste along the way.
Prepare the vegetables and eggs
Preheat the oven to 190 °C. Peel the sweet potatoes and cut them into approximately 1 cm cubes. Halve the leek lengthwise, rinse it thoroughly and slice it into thin half-moons. Beat the eggs with the water, salt and black pepper.
Soften the sweet potatoes
Heat 12 g of the olive oil in a 24 cm ovenproof pan. Add the sweet potatoes and 30 ml of water, cover and cook over medium heat for 8 minutes. Uncover and cook for another 3 to 4 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned around the edges.
Brown the leek and wilt the spinach
Add the remaining 8 g of olive oil, the leek and the thyme leaves. Cook for 4 minutes, until the leek softens and starts to turn golden around the edges. Stir in the spinach and heat for about 1 minute, just until wilted.
Add the eggs and bake
Spread the vegetables evenly across the pan and pour over the beaten eggs. Crumble the goat cheese into small pieces and scatter them over the top. Transfer the pan to the oven and bake for 12 to 15 minutes, until the center is set but still tender. Let the frittata rest for 5 minutes before slicing.
