BRUNCH FRITTATA

Takes 1hr 10min serves 4-6

500g sweet potato, peeled and sliced 2tbsp olive oil ½ pack spring onions, finely sliced 2 garlic cloves, finely chopped 1 red chilli, deseeded and finely chopped 2tbsp fresh mint, roughly chopped 2tbsp fresh parsley, roughly chopped 150g peas 100g feta cheese, roughly crumbled 6 eggs, lightly beaten

1 Preheat the oven to 200°C/fan 180°C/ Gas 6. Place the sweet potato on a baking tray and drizzle with 1tbsp olive oil. Season well with salt and black pepper, then roast for 30min until soft and charred. 2 Meanwhile, heat the remaining olive oil in a 20cm ovenproof deep frying pan. Add the spring onions, garlic and chilli, and sauté gently for 5min until soft. 3 Add the sweet potato, herbs, peas and half the feta to the pan. Pour over the eggs, then scatter with the remaining feta. 4 Transfer to the oven for 20min until golden and cooked through.

add whatever vegetables you have to hand, then enjoy this posh omelette hot or cold