Sweet Potato, Red Onion & Feta Frittata - cooking recipe

Ingredients

750 g sweet potatoes, cut into 2cm pieces (kumara)
1 red onion, cut into thin wedges
4 roma tomatoes, halved
100 g reduced-fat feta cheese, cut into 1cm pieces
1 tablespoon fresh rosemary, chopped
6 eggs, lightly beaten

Preparation

Preheat over to 200\u00b0C or 180\u00b0C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.
Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
Meanwhile, place sweet potato mixture into a large bowl. Add feta and rosemary and season with freshly grown black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. arrange sweet potato mixture over base of dish. Poor over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25-35 minutes or until golden and set.
Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.