3 small sweet potatoes, whole
1 red onion, halved and thinly sliced
1 red pepper, roughly chopped
1 courgette, roughly cubed
6 large eggs
75g blue cheese
1 clove garlic, crushed
1 tsp oregano
1/2 tsp chilli flakes
Salt and pepper to taste
Prick sweet potatoes with a fork and microwave for 2-3 minutes until soft.
Meanwhile, add some oil to a medium-sized frying pan and fry the onions, garlic, pepper and courgette on a medium-high heat, add some salt and cook until soft and the onion is browned, about 5 minutes. Remove from heat and let cool slightly.
Carefully peel the cooked sweet potatoes, cut into chunks and let cool slightly.
In a large mixing bowl, whisk the eggs with salt, pepper, chilli flakes and oregano, then add the sautéed vegetables and sweet potatoes.
Using the frying pan from earlier, add a little oil and pour in the eggy mixture then evenly sprinkle lumps of cheese on top. Cook on the hob at a medium heat for about 5 minutes.
Transfer to a medium grill until firm and golden on top.
Serve with a fresh salad, steamed broccoli or roast vegetables.