Prick the sweet potatoes several times and wrap in a damp paper towel. Microwave them on full power for 2 minutes, turn, then microwave again for another 2 minutes. Continue cooking until knife-tender then set aside to cool.
Crack the eggs into a large mixing bowl along with the milk, season, then whisk well. Now roughly chop the cooked potato (skin on) into chunks. Heat 2 tbsp olive oil in a lidded frying pan over a medium heat and cook the onion and garlic for 2 minutes. Add the sweet potato and stir. Cook for another couple of minutes then add the peppers, tomatoes and oregano and cook for 1 minute. Lastly, stir in the spinach and cook with the lid on for a minute until its wilted.
Now reduce the heat to low. Scoop three quarters of the potato mixture into a clean bowl. Now pour half the egg mixture into the pan and let it settle before putting the potato mixture back in, one spoon at a time and the rest of the egg mixture on top. This is to stop the egg burning and sticking to the bottom without cooking the rest through!
Sprinkle over the feta, cover and cook for 8-15 mins ish, until the eggs are set in the middle. Slide out of the pan onto a plate and serve with a green salad.
