Ingredients

• 2 teaspoons olive oil
• 1 red onion, cut into thin wedges
• 1 garlic clove, chopped
• 600 g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera)
• 2 1/2 cups baby spinach leaves, I used 150grams (measure firmly packed)
• 1 cup milk
• 6 eggs
• 200 g feta cheese, crumbled, can use low-fat fetta if desired
• 1/2 teaspoon nutmeg
• fresh ground black pepper
• 1/4 cup grated parmesan cheese
• 2 tablespoons pine nuts (optional)

Instructions

1. Grease a large flan dish, approximately 25-27cm in diamater.

2. Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.

3. Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.

4. Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.

5. Add feta cheese, stir to combine and place into prepared flan dish.

6. Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.

7. Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.

8. Allow to stand for 5-10 minutes before slicing.

9. Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.