INGREDIENTS:

• 500 grams sweet potato (pumpkin may also be used), peeled and chopped

• 300 grams zucchini, chopped

• 1 tablespoon oil

• 200 grams goat’s feta cheese, crumbled

• 8 eggs

• ½ cup sheep’s or goat’s yoghurt

 DIRECTIONS:

1. Heat oven to 190°C.
2. Grease a deep 22 cm round cake tin, line the base with baking paper.
3. Combine sweet potato and zucchini in a single layer in a baking dish. Drizzle with the oil and bake in oven for about 20 minutes until tender.
4. Reduce oven temperature to 160°C. Place sweet potato, zucchini and feta cheese in cake tin. Whisk together eggs and yoghurt in a bowl. Pour over vegetable mixture.
5. Bake uncovered for 35 mins until the frittata is set. Serve with a salad.