INGREDIENTS
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For the frittata
1 tbsp olive oil
½ baked sweet potato, cut into small chunks
100g (3½oz) broccoli stem, sliced, with the remainder cut into small florets
Blanched kale, spinach, broccoli
Handful (50g / 1¾oz) frozen peas
1 green chilli, finely sliced
80g feta, diced or roughly broken
Any other pickled vegetables from the fridge
6 large free-range eggs
1 tbsp yogurt
Sea salt
Freshly milled black pepper
Ripped basil
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For the baked sweet potato
½ sweet potato
Drizzle of honey
Drizzle of olive oil
Salt & pepper
Method
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Frittata
Heat the olive oil in a medium cast-iron frying pan, gently fry the chilli, then add the sweet potato, broccoli, kale, and spinach, stirring well before adding the peas and feta.
Break the eggs into a bowl, add a good pinch of salt, plenty of black pepper, and the yogurt, then beat well with a fork or whisk.
Pour the egg mixture into the pan and gently shake so it runs down between the vegetables.
Place the frittata into the oven at 170°C for 20 minutes until just set, then allow to cool slightly before serving.
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Baked sweet potato
Place the sweet potato onto a roasting tray, drizzle with olive oil, honey, and seasoning, then bake in the oven for 20 minutes until just tender; allow to cool before dicing.