Sweet potato and feta frittata

A variation on the standard vege frittata, using sweet potato. They've got lots of nutrients including high potassium to help prevent muscle cramps (Scottie!) and it's an easy recipe overall so gets an 8/10 from us.

Ingredients:
2 large sweet potatoes
1 Tbsp rice bran oil
100 g feta, cut into chunks
1 cup broccoli florets
8 eggs
2 Tbsp milk
1 tsp crushed garlic
1 tsp mixed herbs
1/2-1 cup grated cheddar cheese

Method:
1) Preheat oven to 180 degrees. Cut sweet potato (can substitute regular potatoes, pumpkin, parsnip etc) into equal sized cubes and add to ovenproof tray along with oil, mixing to ensure even coverage, and pop in oven for approx. 30 mins.
2) When sweet potato is starting to soften and brown, pull tray out of oven and add all other ingredients, mixing together so it lies evenly in the tray. Top with cheddar cheese and bake for 30-40 mins, or until cheese is golden brown and crispy.
3) Serve by itself or with salad.