Sweet Potato & Parsnip Frittata

1

Gather your ingredients and preheat your oven to 200°C or 180°C fan.

2

To an oven-proof lidded casserole dish or frying pan, on medium to low heat, add your olive oil and sauté the parsnips, carrots and sweet potato for 2-3 minutes. Then, cover with a lid and cook gently for another 10 minutes.

3

Meanwhile, in a large bowl, whisk the eggs with oregano, black pepper and salt.

4

Uncover the pot, the vegetables should be soft enough to break with the edge of a wooden spoon. Season liberally, add the fennel seeds and peas and cook for another 1 minute.

5

Add the eggs into the vegetable mixture, agitate with a wooden spoon so the eggs get into all the crevices and the bottom of the pan.

6

Top with pesto and feta, then add the pan to the oven and bake for 12-15 minutes until cooked.

7

Remove from the oven and allow to cool completely before tucking in. The frittata will last for at least 3 days in the fridge in an airtight container.