Vegetable Frittata

Preheat oven to 220°C/425°F
Wash and dice sweet potatoes into cubes, I prefer leaving the skin on however you can also peel them. Add to a baking dish
Slice red onion into strips, add to the potatoes
Pour over ½ the oil, season with salt and pepper and add to the oven to cook for approx 20 minutes (until potatoes are cooked)
In the mean time, chop garlic and sauté in a pan with remaining oil over medium heat
Chop mushrooms, add to the garlic and once they have browned, season
Wash and shred kale leaves, sauté with the mushrooms
In a large bowl, crack the eggs, season and mix to combine
Add all the cooked vegetables from the oven and pan to the egg mixture, mix together quickly so the eggs don’t scramble
Using the same oven dish, spray olive oil around the sides and bottom, pour in the egg and vegetable mixture and flatten so it’s an even layer
Crumble over the feta cheese, add the dish to the oven and cook for 20 minutes (until the eggs are cooked). Stick a took pick inside to check they have cooked all the way through
Let the frittata cool for 5-10 minutes, slice into pieces and enjoy!