Bacon, Fetta & Zucchini Frittata

Toss the sweet potato in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Cook for 25 minutes or until tender.

Whisk the free-range eggs, milk, birdseye chilli and parsley in a jug or bowl until well combined. Season with pepper.

Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and cook, stirring, for 2 minutes or until softened slightly. Add the sweet potato slices and fetta cheese to the pan and pour in the egg mixture. Cook for 1 minute to set the base slightly and then transfer the pan to the oven and cook for 10-15 minutes or until set. Tip: If you don’t have an ovenproof frying pan, transfer the ingredients to a greased baking dish.