Slice red capsicums into quarters, take the seeds out, rub with oil then place in a hot oven until soft. Place in a brown paper bag for a few minutes to cool then peel the skins off and chop into small pieces.
In a small pan, cook the shallow and mushroom in butter or oil until soft.
Place spoonfuls of the mashed sweet potato, ricotta cheese, shallots, mushrooms, smoked salmon, red capsicum and asparagus in a ovenproof dish.
Lightly beat the six eggs, add cream and season to taste.
Pour the egg and cream mixture over the other ingredients. Sprinkle over the chives and grated cheese and place in a 180 degrees C oven until slightly browned.