These chives make a great partner with egg dishes and this dish can easily be made with normal chives if you cannot find the more pungent Chinese type which must be finely chopped.

Ingredients

• 750 grams orange kumara, peeled
• 2 cup broccoli florets, blanched
• 2 red onions, peeled and thickly sliced
• 2-3 tbsp oil
• 2-3 tsp minced fresh garlic
• ¼ cup finely chopped Chinese Chives
• ½ cup semi-dried tomatoes in oil, well drained
• 6-8 eggs
• 1 cup cream or light cream
• 1-2 tsp prepared mustard
• 150 grams (½ cups) grated gruyere cheese
• salt and pepper to season

Method

1. Cut the kumara into 2-3cm pieces and boil in salted water until just tender. Drain.
2. Heat the oil in an oven-proof frying pan and cook the onions until they are tender. Add the garlic and cook a further minute. Toss in the kumara, broccoli, semi-dried tomatoes and chives.
3. Beat together the eggs, cream and cheese and season well with the salt and pepper and mustard if using.
4. Pour over the vegetables and cook over a moderate heat for about 2-3 minutes and then transfer to a 180 degrees Celsius oven for 25-35 minutes until the frittata is well risen and golden.
5. Serve in slices with salad greens in summer.