Vegetable and Fig Frittata with Baby Rocket

Bring a saucepan of water to the boil.

Preheat the oven to 180C.

Peel and chop the sweet potato and pumpkin into small pieces.

Add the pumpkin and sweet potato to the boiling water, and let it cook until softened (10mins).

Peel and finely chop the red onion and garlic.

Tear the basil into pieces and set aside.

Cut the figs into quarters and set aside.

Bring a saucepan of water to the boil and add the stock; stirring frequently until dissovled, ensure the correct amount of stock is in the pan and move to the next step.

Add the fig jam to the stock, bring to the boil and then simmer until slightly thickening.

In a bowl, mix together the eggs and lightly beat with the milk.

Add the ricotta, red onion, basil and garlic to the eggs.

Stir well and season generously with salt and pepper.

Add the goats cheese into the egg mixture in little pieces.

Drain the sweet potato and pumpkin when tender.

Arrange the pumpkin and sweet potato into the bottom of a greased baking dish.

Pour over the egg mixture.

Top with the figs and place into the oven, leave to bake in the oven until the egg is set (10mins).

Remove the the frittata from the oven and brush with the fig sauce.

Serve alongside the rocket leaves.