Spring Farmers Market: Week 2

Last Saturday’s burst of Spring sunshine and warmth brought the Subi Farmers Market shoppers out of their Saturday morning hibernation in droves! Pascal had a great morning handing out samples and recipes for our Fig & Rose Muesli Bars and chatting to shoppers about Fitness for Foodies. You still have until the end of this coming Saturday’s market (31st Aug) to enter the draw to win one of 2 spots in the program!

By the time I arrived late morning with kids in tow, many of the stallholders had sold out of much of their produce – a sure sign that it had been a busy and successful day.

I did manage to pick up a few ingredients like the chorizo from Spencer’s Brook Farm, a beautiful farmhouse feta from Over the Moon, bio-dynamic free range eggs from Redtail Ridge and a bunch of tuscan kale from Heirloom Veges. My collection could only mean one thing – a frittata! A real family favourite, easy to put together, quick to cook and with variations only limited by the imagination…

Frittata with Roast Sweet Potato, Chorizo, Tuscan Kale & Feta

  • 1 large sweet potato (kumara)
  • coconut oil for roasting
  • 2 chorizo (try Spencers Brook Farm for a preservative free and very tasty version)
  • 1 large red onion
  • 1 bunch cavolo nero (tuscan kale) or greens of your choice (silverbeet, baby spinach)
  • 8-10 eggs
  • Feta cheese (try Over the Moon Organics)
  • Parmesan
  • Italian Parsley

Preheat oven to 200C. Peel and chop sweet potato into small cubes (I went for chopping everything quite small as it’s more readily acceptable to my kids that way, but you can easily slice the sweet potato into circles and keep all the other ingredients more chunky, giving the frittata a more rustic, authentic feel.) Season and drizzle with coconut oil, roast for approx 15-20 mins until starting to turn golden. Set aside.

Heat a large pan over medium heat and add sliced chorizo. When starting to turn golden, add diced onion and cook until soft. Wash well and cut the tough inner stalks off the kale, then shred finely. Add to pan and cook until wilted. Add the sweet potato and stir through.

Whisk eggs and season with salt and pepper. Pour in to pan and let cook for a few minutes. Sprinkle with crumbled feta and grate some parmesan over, then then pop into preheated oven for a further 15 or so minutes until puffed and golden. Sprinkle with chopped parsley.

Serve with rocket leaves or a beautiful green salad. (Perfect for lunch the next day, too!)

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