Mexi-bean frittata

1 Preheat oven to 180°C. Bring a small saucepan of water to the boil over a high heat. Cook kumara for 6-8 minutes, or until just tender. Drain. Cut into wedges.
2 In a medium cast-iron or ovenproof frying pan, heat oil over medium. Cook corn and capsicum, stirring, for 5-7 minutes, or until capsicum is almost tender. Add kumara, black beans and ground coriander. Cook, stirring, for 2-3 minutes.
3 Season whisked eggs and milk well with black pepper, to taste. Pour over the bean mixture and cook for 2-3 minutes, or until frittata is beginning to set around the edges. Scatter with half of the coriander leaves. Transfer to oven and bake for 15 minutes, or until golden and just set.
4 To serve, top frittata with avocado, chilli and remaining coriander leaves. Slice and divide among plates with dressed salad leaves.