This dish contains the following allergens: Milk/Dairy, Eggs
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2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Utensils
Step 1
Preheat oven to 220°C (200°C fan).
Step 2
Cut the sweet potato into roughly 3 cm chunks. Cut the onion in half, then quarters. Cut each quarter into 3 so you end up with 12 chunks. Cut the courgettes in half lengthways then cut along in 2cm lengths.
Step 3
Place the cut vegetables in the pan and add one tablespoon olive oil, season with salt and pepper and mix well. Place into the oven on the middle shelf.
Step 4
Roast the vegetables for 30 minutes, or until golden brown and tender. Give everything a good turn after 20 minutes.
Step 5
Remove the pan from the oven and place the vegetables in a bowl and set aside.
Step 6
Reduce the oven temperature to 180°C (160°C fan).
Step 7
Wipe pan with kitchen paper and add remaining olive oil. Use a silicone (or bristle) brush to evenly coat the pan with the oil.
Step 8
Whisk the eggs and cream in a large bowl and season with salt and pepper. Crumble in half of the feta, add thyme and the vegetables to the bowl. Mix well and pour into the pan. Crumble the rest of the feta cheese on top.
Step 9
Place in the oven on the middle shelf and bake for about 25 minutes or until a knife or a skewer comes out clean. If desired, grill on high until nicely browned.
Step 10
Invert onto a plate and then flip onto another so it is right side up.
Step 11
Serve hot, warm or at room temperature with a green salad, if desired.
Cut the sweet potato into roughly 3 cm chunks. Cut the onion in half, then quarters. Cut each quarter into 3 so you end up with 12 chunks. Cut the courgettes in half lengthways then cut along in 2cm lengths.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 3 of 11
Place the cut vegetables in the pan and add one tablespoon olive oil, season with salt and pepper and mix well. Place into the oven on the middle shelf.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 4 of 11
Roast the vegetables for 30 minutes, or until golden brown and tender. Give everything a good turn after 20 minutes.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 5 of 11
Remove the pan from the oven and place the vegetables in a bowl and set aside.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 6 of 11
Reduce the oven temperature to 180°C (160°C fan).
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 7 of 11
Wipe pan with kitchen paper and add remaining olive oil. Use a silicone (or bristle) brush to evenly coat the pan with the oil.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 8 of 11
Whisk the eggs and cream in a large bowl and season with salt and pepper. Crumble in half of the feta, add thyme and the vegetables to the bowl. Mix well and pour into the pan. Crumble the rest of the feta cheese on top.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 9 of 11
Place in the oven on the middle shelf and bake for about 25 minutes or until a knife or a skewer comes out clean. If desired, grill on high until nicely browned.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 10 of 11
Invert onto a plate and then flip onto another so it is right side up.
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
150g
feta cheese
6
large eggs
125ml
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
2 tbsp
olive oil
1 medium
sweet potato, peeled
1 medium
red onion, peeled
2 medium
courgettes
5oz
feta cheese
6
large eggs
4fl. oz
double cream
1 tsp
thyme leaves
Salt and pepper, as desired
Step 11 of 11
Serve hot, warm or at room temperature with a green salad, if desired.
