Serves 6

Cal per serving: 288

Gluten free: Vegetarian

2 red onions, thinly sliced

500g  sweet potato, peeled and diced

2 zucchinis, grated

1 cup baby spinach
8 eggs

150g (51⁄4 oz) goat’s feta, crumbled

Salt and pepper to taste

Leafy greens to serve

Preheat oven to 180°C. Drizzle a frying pan with olive oil and place over medium heat. Add onion and cook, stirring occasionally, until soft and golden.

Add sweet potato and cook for 8-10 minutes, until tender. Add zucchini in last two minutes of cooking.Add spinach and cook, stirring occasionally, until spinach wilts (about two minutes). Transfer to a bowl.

In a separate bowl whisk eggs and feta together. Add to potato mixture. Stir and season to taste.

Pour mixture into oven proof frying pan. Bake for 45 minutes, or until set. Serve with leafy green salad.