Bacon, Fetta & Green Bean Frittata

Lay the sweet potato discs on a lined oven tray. Coat with the olive oil and season with salt and pepper. Place the tray in the oven and cook for 15 minutes or until cooked through and slightly golden.

Meanwhile, whisk the free-range eggs, milk and parsley in a medium bowl until combined. Season with pepper and crumble in half the fetta cheese. Set aside.

Heat a dash of oil in a deep ovenproof frying pan and place over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and green beans and cook, stirring, for 2 minutes or until softened slightly. Remove from the pan and set aside.

Carefully place the sweet potato discs into the base of the pan to form the bottom layer. (If you don’t have an ovenproof pan you can do this step with a greased baking dish.) Top with the bacon mixture. Pour over the egg mixture and crumble the remaining fetta cheese. Remove from the heat and transfer pan to the oven. Cook for 15-20 minutes or until set.