2 tsp extra virgin olive oil
1 brown onion, finely diced
2 garlic cloves, minced
300g sweet potato, peeled and grated
250g zucchini, grated
2 tbsp chives, chopped
2 tbsp parsley, chopped
2 egg whites
½ cup ricotta
Salt and pepper
Preheat oven to 180°C and grease a baking tray.
In a large non-stick pan over medium-high heat, add the onion and garlic with the olive oil and sauté for 2-3 minutes or until soft.
Stir in the grated sweet potato and zucchini and fry for a few minutes until softened. Add the chives, parsley, and season with salt and pepper.
Pour the mixture into the greased baking tray.
Whisk the eggs and egg whites in a large bowl and then whisk in the ricotta until combined. Pour into the baking dish over the vegetables.
Bake for 20-25 minutes or until golden.