pea and sweet potato frittata

Serves: 4

Ingredients:
3 tablespoons olive oil
1 red onion, sliced
2 x sweet potatoes (boiled and mashed)
200g frozen peas
6 large eggs
75g feta cheese, crumbled
½ tablespoon white wine vinegar
1 round lettuce, leaves separated and torn into bite-sized pieces
½ cucumber, halved lengthways and sliced

Method:
heat 1 tbsp oil in a medium ovenproof frying pan about 20cm wide. fry the onion over a medium- high heat for 8 mins until soft and lightly golden. heat the grill to high.
add the potatoes to the pan, stir in the peas and cook for 2-3 mins, stirring frequently, until the peas are bright green and defrosted.
beat the eggs in a jug. pour into the pan to cover the veg, swirling to coat the base of the pan. once the base has set (about 3 mins), sprinkle over the crumbled cheese and transfer to the grill. grill for 4-5 mins until set and there’s no visible runny egg but still a little wobble in the middle.
meanwhile, whisk the vinegar with 2 tbsp oil in a large bowl. toss in the lettuce and cucumber and mix everything to coat. serve alongside wedges of the frittata.