Kumara and goat's cheese frittata

This kumara and goat's cheese frittata is a great recipe if you're looking to feed a big crew, or want a dish to last a few days. Packed with protein and delicious goat's cheese, this will be a hit.

By Sarah Murphy
  • 55 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
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  • 800 gram orange kumara, unpeeled, very thinly sliced
  • 1/3 cup olive oil
  • 2 red onions, thinly sliced
  • 50 gram kale, spinach and chard leaf mix
  • 18 eggs
  • 300 millilitre thickened cream
  • 220 gram goat's cheese
  • 2 tablespoon micro herbs


  • 1
    Preheat oven to 200°C.
  • 2
    Line a large oven tray with baking paper. Place kumara on tray in a single layer. Roast for 15 minutes until cooked.
  • 3
    Heat 1 tablespoon of oil ina large frying pan over medium heat. Cook onion, stirring,for 5 minutes or until soft.
  • 4
    Oil a deep 25cm x 30cm ovenproof dish. Line base and sides with baking paper, extending the paper 5cm over edges. Brush paper with remaining oil. Reduce oven to 150°C.
  • 5
    Layer kumara, onion and leaf mix in dish. Whisk eggs and cream in a large bowl until well combined. Season well. Pour egg mixture over vegetables. Top with crumbled goat's cheese.
  • 6
    Bake frittata for 50 minutes or until a thin knife inserted into the centre comes out clean. Leave in dish for 15 minutes. Cover dish with a large board. Invert frittata onto board and remove lining paper. Using another board, repeat to invert right-side up. Serve frittata with herbs.


Frittata can be made ahead and served cold. Store, covered, in the fridge.