Pea and red capsicum frittata
- Place kumara in a saucepan of water, bring to the boil and cook for 10 minutes or until tender. Drain and allow to cool. Beat together eggs, sweet chilli sauce and salt. Fold in peas, sage and kumara.
- Heat oil in a 28cm frying pan. Add garlic and capsicums and toss for 2 to 3 minutes. Pour in pea and egg mixture. Turn down heat to low and cook, covered for 5 minutes or until almost set.
- Sprinkle frittata with cheese and grill until top is golden and set. Loosen around edges and turn out onto a serving dish. Cut into wedges and serve with chutney and salad.