Sweet Potato and Sun-Dried Tomatoes Frittata

For me, quick and simple egg recipes are a real life saviour. As long as there are eggs in my fridge along with some fresh veggies to mix them with, I know I'll be happy. Not only is a frittata filling and fast to prepare, but it's also a delicious great-value protein.

Sweet potato and lightly sour chewy sun-dried tomatoes accompanied by salty feta make a really good combination. So, remember - eggs + whatever there is = a new and exciting breakfast dish you can make in seconds for just the two of you.

Ingredients:

• 1 sweet potato
• a handful of sun-dried tomatoes
• 6 eggs
• a splash of milk
• 2 tablespoons cold water
• 100 g feta
• a handful of basil
• salt and pepper, to taste
• ghee butter

Preparation:

1. Preheat the oven to 180 °C.
2. Peel and wash the sweet potato. Cut it into thin strips. Fry with a little bit of ghee butter, salt and pepper until soft. Use a non-stick ovenproof frying pan.
3. Chop the dried tomatoes finely and add to the pan giving it a good stir.
4. Crack the eggs into a mixing bowl, add the milk and water, whisk up, and then crumble in  3/4 the feta.
5. Remove the pan from the heat quickly, pour the egg mixture and give it a good stir. Tear some basil leaves and sprinkle them on top. Crumble the remaining feta and put the pan straight into the oven for about 10-15 minutes or until the frittata is fluffy and golden.
6. Serve immediately.
7. Enjoy :)