Yeotown LifeCooking


Baked Veggie Fritatta

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Packed full of veggies and a sure crowd pleaser this sweet potato and leek fritatta is a satisfying lunch dish which keeps well and can be eaten cold the next day. This is a basic starting recipe open to endless adaptations so use your imagination and add whatever is in season or takes your fancy!

Serves 6

1 x Sweet potato, cubed
2 x tsp Olive Oil
1 tsp Coconut Oil for greasing
1 x Leeks, sliced
2 x Garlic Cloves
6 x Eggs
Salt & Pepper
Pinenuts for sprinkling

Fry the sweet potato until starting to tenderize. Add chopped leeks and garlic and cook with a lid until al dente. Meanwhile beat the eggs and season well with salt and pepper. Add a little water to loosen the mix. Grease a non-stick pan with a little oil then cook the eggs over a medium heat, stirring gently, until starting to set. Add the vegetables and cook for 4 minutes. Sprinkle the top with pinenuts. Place your pan either in the oven (180C) or under the grill for a further 5 minutes. Check your fritatta, if it is firm to touch and set remove from the oven, turn on to a plate then allow to cool for 10 minutes.

Why we LOVE Eggs: The ultimate convenience food, eggs offer an impressive selection of vitamins and minerals (selenium, vitamin D, B2, B6, B12, zinc, iron and copper) and are a great source of protein as they contain all eight essential amino acids, cholesterol and essential fatty acids. We’d always recommend going organic when it comes to eggs, not only to they taste so much better but they have significantly higher levels of Omega-3 and vitamins E and A.


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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