Ingredients

• Serves 1
• 300g sweet potato, peeled and chopped
• olive oil spray
• 1 red onion, cut into thin wedges
• 1/2 red capsicum, roughly chopped
• 5 eggs, lightly beaten
• 1 cup HeartActive
• 1 cup baby spinach leaves, shredded
• 2 tablespoons chopped herbs (parsley, chives, mint, basil)
• 1/2 cup Cracker Barrell Vintage Light
• crisp salad, for serving

Method

1. Steam sweet potato until tender, cool.
2. Spray a non-stick frypan with oil and saute onion and capsicum for 4-5 minutes until softened and golden in colour, cool.
3. Combine cooked vegetables and remaining ingredients in a large bowl.
4. Pour mixture into a baking paper lined 2 litre capacity square baking dish.
5. Bake at 180°C for 35 minutes or until set. Cool and serve wedges at room temperature or chilled with crisp salad.

Steamed pumpkin or potato can be used in place of sweet potato in this recipe.