Serves 4-6 | 45 minutes
Ingredients
- 500g kumara, peeled and cut into 1.5cm cubes
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 8 Olliff Farm eggs
- 100ml milk
- 100g feta, crumbled
- 2 tbsp fresh thyme leaves
- Salt and pepper, to taste
Method
- Preheat the oven to 180C.
- Toss the kumara in half the olive oil, spread on a tray, and roast for 20 minutes until just tender.
- Meanwhile, heat the remaining oil in a 26cm ovenproof frying pan and cook the onion for 5 minutes until soft.
- Whisk the eggs with the milk, thyme, salt and pepper.
- Add the roasted kumara to the pan with the onion, then pour over the egg mixture and scatter with feta.
- Cook on the stovetop for 3 minutes until the edges begin to set, then transfer to the oven for 15-18 minutes until just set in the centre.
- Rest for 5 minutes before slicing.