Ingredients:
- 1 tbsp olive oil
- 1 small sweet potato, peeled and chopped into chunks
- 1 red pepper, deseeded and chopped into chunks
- 1 red onion, thickly sliced
- 1 tsp ground cumin
- u00bd tsp smoked paprika
- 8 eggs
- 120ml low-fat milk
- 40g Feta, crumbled
- To serve:
- Mixed leaves salad
Method:
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Heat the oil in a 20cm oven-safe frying pan over a medium heat. Add the sweet potato, pepper and onion. Cover with a lid and cook for 10 minutes, stirring occasionally, until the sweet potato is cooked through.
- Remove the lid and cook for another 10 minutes until the sweet potato starts to caramelise.
- Reduce the heat to low and stir in the cumin and paprika. Spread the vegetables into an even layer across the pan.
- Whisk together the eggs and milk in a bowl, then pour into the pan.
- Sprinkle the Feta evenly across the pan and leave over the heat for about two minutes.
- Transfer the pan to the oven and leave to cook for 35 minutes until just barely set.
- Leave to cool for a few minutes before slicing. Serve warm or at room temperature with a green salad on the side.
