Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 5 mm slices. Deseed the birdseye chilli. Finely chop the chilli, parsley, and bacon. Thinly slice the zucchini diagonally. Crumble the fetta cheese and wash the baby spinach.

Toss the sweet potato in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Cook for 25 minutes or until tender.

Whisk the free-range eggs, milk, birdseye chilli and parsley in a jug or bowl until well combined. Season with pepper.

Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until browned. Add the zucchini and cook, stirring, for 2 minutes or until softened slightly. Add the sweet potato slices and fetta cheese to the pan and pour in the egg mixture. Cook for 1 minute to set the base slightly and then transfer the pan to the oven and cook for 10-15 minutes or until set. Tip: If you don’t have an ovenproof frying pan, transfer the ingredients to a greased baking dish.

To serve, slice the frittata into wedges and divide between plates. Serve with the baby spinach drizzled with a little olive oil and a vinegar of your choice.