1 tablespoon olive oil175g sweet potato (kumara), peeled and cut into thin slices
1 onion, sliced
2 zucchini, sliced
7 eggs, lightly beaten
1/4 cup (20g) grated parmesan
3 teaspoons thyme leaves
Heat the oil in a medium non-stick frying pan over medium-low heat.
Add the sweet potato and onion and cook for 6-8 minutes or until softened. Add the zucchini and cook for a further 5 minutes.
Whisk the eggs with salt and cracked black pepper and add to the sweet potato mixture. Turn heat to low and cook for 10 minutes or until just set.
Meanwhile, heat an oven grill to medium-high. Sprinkle frittata with parmesan and place pan under preheated grill until the top is golden. Sprinkle with thyme leaves, slice into wedges and serve immediately.
