Ingredients (4 servings)
±700g sweet potato, peeled and cut into 2-3cm cubes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 medium zucchini, ends trimmed, coarsely grated
125g feta, crumbled
¼ cup basil leaves, shredded
± 80g salad mix
6 tomatoes, quartered lengthways
1 onion, chopped
6 eggs, lightly beaten
Preheat oven to 200°C or 180°C fan. Line 2 large oven trays with non-stick baking paper. Place sweet potatoes onto one tray, drizzle with 1 tablespoon of oil and toss to coat. Spread out to a single layer. Place tomatoes on other tray, drizzle with 1 tablespoon of oil and 1 tablespoon vinegar. Season with salt and pepper to taste. Roast for 30 mins until tender and lightly browned.
Heat the remaining olive oil in a 24cm (top measurement, not base of pan) non-stick frying pan. Cook the onion over medium heat for about 5 mins until soft and lightly golden. Transfer to a bowl and add the cooked sweet potato.
Add zucchini, feta and basil to bowl. Season with salt and pepper to taste. Gently mix together. Spread loosely into frying pan.
Pour eggs into the pan. Gently move the filling around to evenly distribute the egg. Cook over medium low heat for 8-10 mins until set underneath and on the sides.
Wrap the handle of the pan in a wet cloth. Place under a moderately hot grill with surface about 8 cm from the heat source for about 5 mins until frittata is cooked on top.
Remove from the heat and stand for 5 mins then invert onto a large plate. Drizzle tomatoes with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes.