This egg frittata, a combination of Singapore Curry blend, sweet potato, potato and spinach is
made in a square cake tin, just for something a bit different!
1 tbsp olive oil
5 eggs, beaten
1 tbsp Spice Fusion Singapore Curry blend
small onion, thinly sliced
1 clove garlic, crushed
1 tbsp grated ginger
Medium sweet potato
1 large potato
1 packet frozen spinach
½ cup grated cheese
Preheat oven to 200ºC.
Grease and line a square cake tin with two long pieces of baking paper overlapping tin on the sides.
Peel and roughly chop the sweet potato and potato and microwave separately, for 5 minutes or until just tender.
Cook spinach according to instructions on package; drain well in colander, pressing with the
back of a spoon to remove as much moisture as possible.
Heat the oil in a saucepan and sauté the onion, garlic and ginger until the onion is translucent,
then add the Singapore Curry blend, stir well for 30 seconds.
Add the potato and sweet potato; stir gently to combine.
Place onion and potato mixture into the prepared tin, add the spinach and press down well.
Season with salt and pepper.
Pour egg mixture over vegetables and sprinkle with grated cheese.
Bake for 30 minutes or until set and golden brown.