- 1 tbsp olve oil
- 200g sweet potato, peeled and cut into 1cm chunks
- 1 red onion, sliced
- 60g kale
- 70g feta
- 6 large eggs
- salr and pepper
- basil, to garnish
Heat the oil in a heavy pan and saute the sweet potato for 5-7 minutes until it starts to soften. Add the red onion and cook for 5 minutes.
Remove the wooden stalks from the kale. Finely slice the leaves, add to the pan and heat for 2 minutes.
Spread the mix in an oven lined with greaseproof paper, crumble the feta scatter it over.
Whisk the eggs and season. Pour and gently fold through the vegetables until combined.
Bake in a preaheated oven at 200C for 20-25 minutes,util golden andthe eggs are set. Remove from the oven and leave to cool before slicing.