"A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour"

Ingredient :

• 2teaspoons olive oil
• 1red onion, cut into thin wedges
• 1garlic clove, chopped
• 600g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera)
• 2 ¹⁄₂cups baby spinach leaves, I used 150grams (measure firmly packed)
• 1cup milk
• 6eggs
• 200g feta cheese, crumbled, can use low-fat fetta if desired
• ¹⁄₂teaspoon nutmeg
• fresh ground black pepper
• ¹⁄₄cup grated parmesan cheese
• 2tablespoons pine nuts (optional)

Directions :

• Grease a large flan dish, approximately 25-27cm in diamater.
• Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
• Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
• Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
• Add feta cheese, stir to combine and place into prepared flan dish.
• Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
• Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
• Allow to stand for 5-10 minutes before slicing.
• Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.