Roast Kumara, Pea and Feta Frittata with Warm Tomato Relish

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for 15 minutes until slightly caramelised.
3. Combine all warm tomato relish ingredients (except tomato sauce) in a pot on medium heat and bring to the boil. Reduce heat to low to medium and simmer for 15 minutes, stirring regularly, until tomatoes and onions have broken down. Add tomato sauce, season with salt and pepper and simmer for 5 minutes, or until thickened.
4. In a large bowl whisk eggs and sour cream together until smooth. Crumble in feta, add peas, thyme and salt and stir to combine.
5. Heat a drizzle of oil in a large, oven-proof, heavy-based, fry-pan on medium heat. Fry spring onions (white part) for 1 minute until softened. Remove from heat, add roast kumara and pour over egg mixture. Give pan a little shake to distribute mixture. Sprinkle cheese over and bake for about 20 minutes, or until frittata is golden and set. Stand frittata in pan for 5 minutes before cutting into wedges.
6. In a small bowl whisk together lemon juice, mustard, honey and olive oil, season with salt and pepper; roughly chop lettuce; thinly slice spring onions (green part).
7. Divide frittata between plates and dollop with relish. Drizzle lettuce with dressing and garnish with spring onion (green part).