A well-made frittata is the perfect meal. It's quick to make, packed with protein, is a great way to use leftovers and can be eaten for breakfast, lunch or dinner.

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• Prep:20 mins

• Cook:40 mins

• Total:60 mins

• Serves 4-6

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Ingredients

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• 1 red onion, halved and sliced

• 1 large beetroot, washed or peeled and thinly sliced into rounds

• 1 sweet potato, washed or peeled and thinly sliced into rounds

• 2 tablespoons olive oil

• 1 small head of broccoli, broken into florets

• 1 bunch asparagus, woody ends snapped off and ends peeled

• ½-1 red capsicum, diced

• 200g feta cheese

• A heaped ¼ cup fresh herbs, roughly chopped (parsley, basil or dill)

• 8-10 eggs, enough to cover ingredients

• ½-1 teaspoon salt

• Pepper, to taste

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Directions

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1. Heat oven to 200°C.

2. Toss onion, beetroot and sweet potato in 1 tablespoon olive oil to coat and then sauté in remaining olive oil over medium heat for 2-3 minutes, turning frequently to brown and cook evenly. 

3. Meanwhile, steam broccoli and asparagus for 2-3 minutes until just cooked. Add broccoli, asparagus and capsicum to frypan and cook for 1-2 minutes.

4. Spread vegetables into even layer on bottom of pan. Crumble the feta evenly over the vegetables, and then add the herbs.

5. Whisk eggs with salt and pepper, pour over vegetables and cheese. Tilt pan to ensure eggs are evenly spread over vegetables. If there's not enough egg mix to cover vegetables, beat another 1-2 eggs.

6. Cook for 1-2 minutes until eggs begin to set at edges of pan.

7. Put pan in oven and bake for 20 minutes, until eggs are set. To check if it's cooked, cut small slit in centre of frittata. If any raw egg is visible, bake for another few minutes.

8. Remove from oven, cool for 5 minutes, then slice into 4-6 wedges.