Step 1

Preheat the oven to 160C (320F) and grease a large baking dish.

Step 2

Arrange the sweet potato, broccoli and leafy greens evenly in the baking dish.

Step 3

Whisk together the eggs and oregano and season with salt and pepper.

Step 4

Pour the egg mixture over the vegetables in the baking dish. Sprinkle over the pumpkin seeds if you are using them.

Step 5

Bake for approximately 40 minutes or until the centre of the frittata feels firm to touch and the top has started to turn a light golden brown. The frittata will puff up a bit while baking but will settle down again once cooled.

Step 6

Once cooled, slice any leftovers into pieces and store in the fridge. This will keep for up to 5 days.