Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 500g sweet potato, peeled, cut in

  3. 2cm dice 2 leeks, white part only, sliced

  4. 50g baby spinach leaves

  5. 1/3 cup pine nuts, toasted

  6. 6 extra-large eggs, lightly beaten

  7. 1 cup milk

  8. 2 tablespoons chopped chives or parsley

  9. Pinch nutmeg

  10. 1 cup grated tasty cheese

  11. Salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven-grill to hot. Heat oil in a frying pan over moderate heat. Cook potato and leek, stirring and turning potato frequently, for 5-6 minutes until soft. Addspinach; cook 2 minutes until wilted. Stir through pine nuts. Reduce heat to Low.

  2. Whisk together eggs, milk, chives, nutmeg and black pepper to taste; stir through cheese. Pour mixture evenly over potato mixture.

  3. Cook for 5 minutes without stirring until eggs are almost set. Place pan under grill; cook for 30-60 seconds until top is set and golden. Cool slightly; cut into wedges. Serve with salad.


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