Step 1: Preheat over to 220C.

Step 2: Peel sweet potatoes and cut into 1 centimetre cubes.

Step 3: Drizzle with Extra Virgin Olive Oil, salt and pepper and place on baking tray with baking paper. Bake in preheated oven for 20 minutes or until tender and golden.

Step 4: In a bowl lightly whisk eggs, cream, crème fraiche, salt and pepper. Add baked sweet potato, feta and tarragon and stir to combine.

Step 5: Gently heat Extra Virgin Olive Oil in an ovenproof frying pan. Pour the egg mixture into the frying pan and cook on medium heat for approximately 7 minutes or until eggs are just set at edges.

Step 6: Finish under a hot grill until frittata is puffed up and golden on top.

Step 7: To make the salsa, combine ripe tomatoes, Extra Virgin Olive Oil and Verjuice and season to taste.

Step 8: Serve frittata immediately with tomato salsa or refrigerate and enjoy cold.