Kumura and Fetta Frittata

Ingredients (serves 4)

• 1kg kumara (orange sweet potato), peeled and chopped
• 1 1/2 tablespoons olive oil
• 1 small onion, chopped
• 150g reduced-fat feta, crumbled
• 6 eggs
• 80g baby spinach leaves, to serve

Method

1. Preheat oven to 200°C. Spread kumara on a baking tray. Toss with 2 teaspoons of oil. Bake for 40 minutes or until tender.
2. Heat remaining oil in a non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Stir in kumara and feta.
3. Whisk eggs and pepper in a jug with a fork. Pour over kumara mixture. Reduce heat to low. Cook for 5 minutes or until base is set.
4. Preheat grill to medium-high. Place frittata under grill and cook a further 7 minutes or until golden and cooked through. Cut into wedges. Serve with spinach leaves.