Salmon, sweet potato and caramelised leek frittata recipe

Preheat oven to 180°C, fan forced.

Heat the oil in a heavy-based oven-proof pan. Add the leek and sauté for 5 minutes. Mix in the roast sweet potato and hot smoked salmon and sauté for a further 2 minutes.

Whisk the eggs, parmesan, salt and pepper together in a medium bowl then pour the egg mixture over the pan. Sprinkle with spring onions and dill then crumble the feta over the top.

Transfer the dish to the oven and bake for 25-30 minutes or until the eggs are just set. Garnish with parsley and a drizzle of chilli oil. Enjoy!