SWEET POTATO AND SPRING ONION FRITTATA

TAKES 50 MINS SERVES 4-6

500g sweet potatoes, peeled and sliced 2tbsp olive oil ½ bunch spring onions, finely sliced 2 garlic cloves, diced 1 red chilli, deseeded and finely chopped 2tbsp fresh mint, roughly chopped 2tbsp fresh parsley, roughly chopped 150g frozen peas, defrosted 100g feta, roughly crumbled

6 large eggs, lightly beaten

drizzle with 1tbsp olive oil. Season well, then roast for 30 mins until soft and charred around the edges.

Heat the remaining oil in a deep 20cm wide ovenproof frying pan. Add the spring onion, garlic and chilli and sauté for 5 mins until soft.

Add the sweet potato, herbs, peas and half the feta to the pan. Pour over the eggs, then scatter with the remaining feta. Transfer to the oven and cook for 20 mins until golden and cooked through.