About the Recipe
Caramelised roasted ingredients are bound together with fluffy eggs and tasty feta and spinach on top.
Ingredients
3/4 cup milk
750g sweet potato, peeled
1 red onion, cut into thin wedges
450g zucchini, halved lengthways, sliced (about 2 zucchinis)
60g low-fat feta, crumbled
60g baby spinach
1 tbs olive oil
8 eggs
Preparation
Preheat oven to 200°C. Cut sweet potato into 2cm cubes and place into an 8-cup baking dish. Drizzle with oil and toss until coated. Roast for 15 minutes or until tender.
Add zucchini and onion. Stir to combine. Roast for 10 minutes or until all vegetables have softened.
Whisk eggs and milk in a bowl. Season to taste. Stir in half of the spinach and half of the feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden. Serve with remaining spinach and feta, crusty bread and a dollop of chutney.