Sweet Potato, Red Onion & Feta Frittata

• sweet potatoes, cut into 2cm pieces (kumara)↗750 g
• red onion, cut into thin wedges↗1
• roma tomatoes, halved↗4
• reduced-fat feta cheese, cut into 1cm pieces↗100 g
• fresh rosemary, chopped↗1 tablespoon
• eggs, lightly beaten↗6

Step-by-step instructions

1. 1

   Preheat over to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.

2. 2

   Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.

3. 3

   Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set.

4. 4

   Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.