8 eggs

1/3 cup cream

1/4 cup grated Parmesan

1/2 cup grated cheddar

1 sweet potato

1 cup corn

1 cup peas

Fistful of parsley

Fistful of garlic chives

1 onion

A bunch of spinach, chard or likewise

Some pancetta or bacon strips

Butter

Olive oil

Salt and pepper

Cut the sweet potato into slices, cover in olive oil and salt and roast at 180-200C for 20-30min until golden.

Sauté onions on low heat in olive oil for the time it takes to roast the sweet potato/translucent and sweet. Remove from pan and throw in frozen peas and corn and sauté until they look good (5-10 minutes). Remove. Then sauté spinach in smoking hot pan for 3-5 minutes until wilted but not completely unrecognisable.

Slice and dice herbs and combine with corn, peas and onion in a bowl. Layer in roasting dish with other veg – Start with pea mix, layer of sweet potato, spinach then rest of the pea/herb brew. Dot a few small slivers of butter around (~1-2tbsp total) on top.

Beat the eggs, cream and cheese together with salt and pepper. Dribble over the top so the egg bath comes most the way up the veggies.

Bake at 180C for 10 minutes then optionally add slivers of pancetta or bacon on top. Bake for a further 20-30 min.

Cooked.

Your welcome.