5 minutes preparation + 10-15 minutes cooking
11 serves of vegies in this recipe

250g sweet potato, sliced
250g potato, sliced
1 teaspoon olive oil
1 onion, thinly sliced
1 bunch baby spinach, washed and drained
3 eggs, beaten
2 tablespoons grated Parmesan cheese
¼ teaspoon nutmeg

Preheat grill. Boil potato for 4-5 minutes until tender, or microwave on HIGH (100%) in a covered dish with 1 tablespoon water for 5-6 minutes, stirring after 3 minutes. Drain well. Heat oil in a non-stick frypan, add onion and cook for 2 minutes until golden. Add potato, toss to combine and brown. Stir in spinach and stir-fry until wilted and moisture has evaporated. Mix eggs, cheese and nutmeg in a small bowl and pour into pan. Cook over low heat until set. Place under hot grill for 2 minutes to brown the top.

Serves 4.

Variation
Try finely shredded Chinese cabbage instead of spinach.

Serving suggestion
Serve hot or cold. Cut into wedges and serve with salad for a light lunch. For a special breakfast/lunch dish serve with grilled tomatoes and crunchy wholemeal toast.