1 sweet potato
1 tbsp olive oil
1 red chilli, finely chopped
1 small handful coriander, chopped
75 g feta, crumbled
mixed salad leaves to serve
- Peel the sweet potato, cut it into small cubes and cook in simmering water for 4 minutes. Drain. Heat a little oil in a frying pan and add the sweet potato and chilli, fry for 2 minutes, season.
- Beat the eggs and season, then stir in the coriander. Pour the eggs over the sweet potato and then crumble on the feta. Cook for 3 minutes or until the base sets, then flash the top under a grill until it sets. Serve in quarters with salad leaves.