Method

• 1.
  Melt the butter in a large non-stick frypan over medium heat.
• 2.
  Add onion and sweet potatoes and stir to coat. Cook, covered, for 8-10minutes, stirring occasionally, until sweet potato is just tender. Add spinach and cover for 30 seconds, then remove lid and stir until wilted. Sprinkle with blue cheese.
• 3.
  Whisk the eggs and creme fraiche in a bowl until just combined, then pour over the potato mixture.
• 4.
  Reduce heat to low, then cover and cook for 20-25 minutes or until set.
• 5.
  Cut into wedges in the pan, then carefully lift out. Season and serve with a green salad.