- 1 tbsp olive oil
- 1 red chilli, chopped
- 50g/1¾oz sweet potato, peeled and finely chopped
- ½ sweet onion, sliced
- salt and freshly ground black pepper
- 3 free-range eggs, beaten
- 15g/½oz fresh flatleaf parsley, chopped
- 15g/½oz fresh chervil, chopped
- 15g/½oz fresh basil, chopped
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in an ovenproof frying pan over a medium heat. Add the chilli and potato, and season, to taste, with salt and freshly ground black pepper.
- Add the beaten egg and stir well, then place into the oven and bake for five minutes, or until the eggs are cooked through.
- To serve, turn out the frittata onto a warm plate and garnish with the chopped herbs sprinkled over.