Tuna, kumara and rocket frittata

Ingredients

• 400 gram kumara, peeled, thinly sliced
• 120 gram baby rocket leaves
• 425 gram can tuna in spring water, drained, flaked
• 6 eggs
• 1/2 cup cream
• 1/3 cup coarsely grated cheddar cheese
• 2 medium tomatoes, cut into wedges
• 1 small red onion, chopped
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• lemon wedges, to serve