Ingredients

• 2 Tbsp Olive Oil
• 1 onion – chopped
• 2 medium size sweet potatoes, peeled and sliced into 0.5cm slices
• 12 eggs – beaten lightly. I always choose free-range

Topping Ingredients

• 100g crumbled feta cheese
• 2 Tbsp harissa paste
• 1 Tbsp sunflower seeds
• optional – coriander leaves – chopped

Instructions

• Preheat oven to 200 degrees
• On baking paper lay the sweet potatoe out flat and bake for 30 minutes or until tender
• Change your oven to grill on high
• In a ovenproof frying pan heat oil and add onion until transparent
• Add egg, using a baking spatula turn the egg mixture over preventing it from sticking to the pan and cooking the eggs evenly
• Once eggs are half cooked add the sweet potato evenly around the pan, I let these sink in so they are half sticking out
• Once partially set place under grill and cook for 5 minutes or until golden
• Let stand for 5 minutes
• Serve frittata topped with harissa paste, i use the back of a spoon to evenly spread. Sprinkle feta, sunflower seeds and coriander

NOTE: It’s a good idea to have the sweet potato prepped a day before if you are already cooking, I often do something similar with leftover roast vegetables.

Enjoy! Depending on how hungry you are this will feed 4 – 6. Often I will serve this with a side of two veg of a big salad.