- 750g orange sweet potato (Kumara), peeled, cut into 2cm chunks
- 2 tbs olive oil
- 400g cup mushrooms, sliced
- 600g fresh ricotta (from deli)
- 3 eggs, whisked lightly
- 125g light cream cheese
- 1 bunch English spinach, trimmed, leaves shredded
- 150g feta, crumbled
- 2 tbs drained capers, chopped
- 500g sliced smoked salmon
- Lemon wedges, to serve
| - Place sweet potato in a single layer on a microwave-safe plate. Cover and microwave on High/100% 4-5 minutes or until almost tender. Drain and set aside to cool.
- Heat a non-stick frying pan over high heat. Add oil and mushrooms, cook 5-8 minutes, stirring occasionally, until golden. Set aside to cool
- Preheat oven 180°C (fan forced). Grease and line a 4cm deep x 22cm x 28cm slab pan. Use electric beaters to beat ricotta in a bowl until smooth.
- Add eggs and cream cheese, beat until well combined. Season to taste
- Drain excess moisture from mushrooms, then fold into ricotta mixture with spinach, feta, capers and sweet potato. Spoon mixture into prepared pan.
- Cut frittata into 36 squares. Top each piece with smoked salmon and serve with lemon wedges
- Bake 45-50 minutes or until set when a skewer inserted into centre comes out clean. Set aside in pan 1 hour. Cover and refrigerate until cold
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