Slice into a sweet potato and macadamia frittata
Just 25 km north of Gympie, on the rolling green hills of Anderleigh, more than 3000 macadamia trees are doing their darndest to flower. Once these pale-yellow blooms are pollinated by bees, they will develop into small green buds which will eventually mature into that gloriously creamy nut, the macadamia. The hardworking folk from Sandy Creek Macadamias will then rustle up the harvest for you to enjoy as a standalone snack or whipped into a dressing, meal or garnish. Before the crew share their wisdom at Regional Flavours in South Bank Parklands on Saturday July 19 and Sunday July 20, they’ve been kind enough to share this recipe for a sweet potato and macadamia frittata. Slice it up for lunch, dinner or a snack in between.
INGREDIENTS
1 medium sweet potato
8 extra-large eggs
1 teaspoon salt
1/4 cup grated cheese
1 small onion, finely diced
1/3 cup semi-dried tomatoes, chopped
handful of baby spinach leaves
75 g dry-roasted macadamias, roughly chopped
cold-pressed macadamia oil, for frying
TO MAKE
Peel sweet potato and chop into 1–1.5 cm cubes. Cook in boiling water until al dente. Drain and set aside to cool.
In a large bowl, break the eggs, add the salt and whisk together. Add the cheese, onion, semi-dried tomatoes, spinach leaves, macadamia nuts and sweet potato and mix well.
Coat a medium non-stick, oven-proof pan with oil and raise to a medium heat.
Reduce the heat and pour the egg mixture into the pan. Cook on low to medium heat until the base and sides of the frittata set.
Once set, remove the pan from the heat and place under a grill on 180°C. Grill the top of the frittata, taking care not to place the pan too close to the grill to avoid burning.
Once cooked through, remove the frittata from the pan and serve immediately.
Recipe courtesy of Sandy Creek Macadamias and Regional Flavours.
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