Monday: Sweet potato, spinach and feta frittata

Preheat the oven to 180 degrees/gas 4. Dice up the sweet potato, about the size of small dice, skin and all, and put onto parchment paper on a roasting tray.

Pour over about a quarter of the olive oil, season well and roast for about 20 minutes, until the chunks are just starting to brown and are tender.

Sweat the red onion with the remaining olive oil in a large ovenproof frying pan and season well.

Do this very slowly and add a little honey to accentuate the sweetness.

Add the spinach and let it wilt slightly and then take off the heat. Scatter the cooked, roast sweet potatoes on top, along with the feta.

Give a cursory stir and then add the beaten eggs.

You need to poke the mixture to make sure all the goodies are evenly distributed and that the egg can permeate into all the nooks and crannies. Bake in the oven until firm. This can take about 25-30 minutes but remember that the egg will keep on cooking as it cools down.

I like to eat this at room temperature and slice it and dot with flavoured Greek yoghurt which you make by mixing the garlic, yoghurt and some salt and pepper and then sprinkling with sumac or sweet paprika.

Even without the topping, it makes a great summer snack on the go.