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.
