Fritatta

Ingredients: - Serves 9 for lunch, 6 for dinner
300g kumera or sweet potato, peeled, and cut into 2cm-ish cubes
1 red capsicum, cored, deseeded and cut into strips
1 medium red onion, peeled and roughly diced
6 or so rocket leaves roughly chopped
1/4 cup walnuts, roughly chopped
15 small or 12 large eggs
1/2 cup mozzarella
1/4 cup finely grated parmesan


Method:
Toss your kumera in a little oil and place on a roasting tray.  Roast for about 20-25 minutes until cooked mostly through.

Grill your capsicum either under the grill on on a griller/frypan until it slightly softens. Remove from the heat and aside to cool.  When cool enough, cut into chunky diced pieces.
Preheat oven to 180 degrees c

Line a deep baking tray or pie pan with baking paper and spray with non-stick spray.  Put all your vegetables in the tray with the walnuts.
Crack your eggs into a separate bowl, and beat well.

Add the eggs and mozzarella to the vegetables and stir through well, being mindful about the baking paper - lastly sprinkle over the mixture and season with a bit of salt and pepper.

Bake in the oven for 40-45 minutes, until golden brown on top and if you cut a small incision in the top, no liquid escapes.
Cool for about 5 minutes before cutting/serving - it might be easier to lift out of the tray by the baking paper and cut that way...