1. Peel the sweet potatoes and cut them into equal small cubes.
2. Clean and quarter the sprouts.
3. Clean and finely chop the onion and garlic.
4. Preheat the convection oven to 200°C.
5. Cook the potato cubes in boiling water for 8 minutes and drain.
6. Heat 1 tablespoon of oil. Stir-fry the Brussels sprouts together with the onion and garlic, stir-frying for 10 minutes until slightly browned.
7. Add the lemon juice.
8. Beat the eggs well together with the ricotta, oregano leaves or Provençal herbs.
9. Mix the stir-fried Brussels sprouts with the potatoes, then spoon in the egg/cheese mixture.
10. Grease an oven dish with some oil, add the sprout mixture and sprinkle with the grated cheese.
11. Roast the veggie sprout casserole in the middle of the preheated oven for about 10 minutes until golden brown.
12. Garnish with the chopped walnuts.

Source: Fresh Harvest