Sweet Potato & Parsnip Frittata

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

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.

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

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.

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.

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

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.