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To Prep:

  • Potatoes, sweet 600.0 g
  • Butternut 500.0 g
  • Feta cheese 200.0 g
  • Cheese, Mozzarella, cubed 150.0 g
  • Eggs, large (class A) 15.0 pc

To Cook:


  1. To Prep:

    10 minutes
    • Peel and cube the sweet potatoes and butternut.
    • Cube the feta and mozzarella cheese.
    • Whisk the eggs.
  2. To Cook:

    60 minutes
    • Place the sweet potato and butternut cubes in a roasting dish, and season with the Robertsons Chip and Potato Seasoning and butter. Roast in an oven at 180°C for 30 – 40 minutes.
    • Place the sweet potato and butternut mixture into a baking dish, followed by the feta and mozzarella cubes, and scatter with the basil leaves. Then pour over the whisked eggs, and lightly garnish with the Robertsons Veggie Seasoning.
    • Bake in a preheated oven at 160°C for 30 minutes or until done.
  3. To Serve:

    • Serve with a side salad.

  4. Top Tip:

    • Serve alongside a green salad, lightly drizzled with Hellmann’s Honey & Mustard Dressing and a zesty beetroot salad!