As seen on Season 1 of hello SA, Channel Nine
Serves :: 6
Using :: Romeo’s eggs and milk
The thing we love MOST about Romeo’s is that they support as many local SA businesses as possible — you know that everything you buy from Romeo’s will be fresh and high quality, plus to run in and grab everything you need is always quick and easy.
1 large sweet potato, peeled and diced
Salt and pepper
1 red onion, finely sliced
4 sprigs of rosemary, picked
1 block of Greek feta
1/2 cup pouring cream
1/2 cup milk
Sour cream shortcrust pastry
Preheat oven to 200 degrees. Line a spring-form tart tin with the short crust pastry and dot across the base with a fork. Then pop in the oven for 15 minutes or until golden (this is called blind baking). Remove from oven and set aside to cool.
In a frypan over medium heat, add a splash of olive oil and the sweet potato and cook until slightly softened. Add red onion and rosemary, and continue to cook until caramelised.
Pour vegetable mixture over the tart base and spread out evenly. Crumble feta across the vegetable mixture.
Scrambled the eggs in a large bowl with the milk and cream, then pour the egg mixture over the top of the vegetables and cheese (be careful not to overflow).
Bake at 200 degrees for 35 minutes or until the egg mixture is just set. Remove from oven and allow to cool, then serve for an easy lunch or dinner. Enjoy!