Vegetable & Goat Cheese Frittata

To prepare the ingredients, finely slice the sweet potato (unpeeled) and red onion. Grate the zucchini and remove the moisture. Finely chop the mint and coarsely chop the red capsicum. Crumble the chevre goat cheese and finely grate the Parmesan cheese.

Lay the sweet potato slices in a single layer on a lined oven tray. Drizzle with a little olive oil. Cook in the oven for 20 minutes, or until tender.

Meanwhile, heat the olive oil in a medium ovenproof frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the zucchini and cook, stirring, for 2 minutes or until soft. Remove from the heat. Layer the sweet potato slices in the pan with the onion and zucchini.

Whisk the free-range eggs, milk, and mint in a small bowl or jug until well combined. Season with salt and pepper. Pour the egg mixture over the vegetables. Crumble over the chevre goat’s cheese and sprinkle with the Parmesan cheese. Cook in the oven for 15 minutes, or until set. Remove from the oven. Let the frittata sit for 5 minutes before cutting into wedges.

Combine mixed salad leaves and red capsicum and drizzle with a little olive oil and vinegar of your choice.