120gsweet potatopeeled & cut into large cubes (this is a medium sized sweet potato)
5eggs
125mlcream
1brown onionsliced
80mlCobram Estate extra virgin olive oil
2medium-sized zucchiniswashed & thinly sliced
60ggrated mozzarella
1tbssea salt
1tbschilli flakes
1tbschopped oregano or flat-leaf parsley
1tbschopped thyme
50ggoat’s cheese
100ggoats cheese or bocconcini(or use bocconcini) torn or sliced
To serve: Steamed vegetables or a green salad
Instructions
Parboil the sweet potato until tender. Drain.
Preheat the oven to 180°C.
Whisk eggs and cream together.
Pan-fry the onion slices in 2 tbs oil over low heat until soft & aromatic.
Spray a baking dish (about 35cm x 25cm) with oil spray or brush on a little olive oil
Toss the sweet potato chunks in the baking dish along with the remaining oil, the zucchini, grated mozzarella, onion, salt, chilli flakes, oregano and thyme.
Pour the egg and cream mixture over the top.
Scatter with crumbled goat’s cheese or replace with torn or sliced mozzarella.
Bake for 30 minutes. Best served warm.
Notes
This recipe is an adaptation from the RM Cooking Club November 2021 collection.