Ingredients (serve 4)
- 700g sweet potato, peeled and cut into 2-3cm cubes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 medium zucchini (baby marrow), ends trimmed, coarsely grated
- 125g reduced fat feta, crumbled
- ¼ cup basil leaves, shredded
- 80g baby mixed salad
- 6 tomatoes, quartered lengthways
- 1 onion, chopped
- 6 eggs, lightly beaten
Add zucchini, feta and basil to bowl. Season with salt and pepper to taste. Gently mix together. Spread loosely into frying pan.
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.
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.