This healthy Sweet Potato and Spinach Frittata is lovely for breakfast, lunch and dinner and even to take on a picnic or in kids’ lunchboxes. It’s packed with veggies which can be leftovers from the night before, so it’s quick and easy to make. This recipe is gluten-free, dairy-free and nightshade-free, although some feta or grated tasty cheese could be added on top for extra flavour if you eat dairy. You could also sprinkle some mixed herbs. Add more or less of the vegetables to suit you and you may want to add extra sea salt to suit your taste. I used frozen spinach but you could also use fresh baby spinach or even peas.

Serves 2-3

Ingredients:

• 4-5 free-range/organic eggs, lightly beaten
• 1 cup of roasted sweet potato (you can use leftovers)
• ½ to ¾ cup of cooked spinach (I used frozen spinach)
• 1 onion, diced and lightly sautéed
• Olive oil or coconut oil for frying
• Sea salt to taste

Method:

1. Preheat the oven to 160C.
2. In a medium oven-safe fry pan, heat a small amount of oil over low to medium heat and move the oil around to coat the sides and bottom of the pan to prevent sticking.
3. Add onions and spread over the bottom of the pan. Add spinach over the onions and then drop chunks of sweet potato evenly over the top.
4. Add a couple of pinches of sea salt to the eggs, stir in and pour the eggs over the top of the vegetables. Cover with a lid and cook on low until the frittata starts to cook around the outside and come away from the edges of the pan.
5. Take the lid off and place the fry pan into the oven and cook for approximately 10-15 minutes or until the frittata is set in the middle. Be careful not to overcook it. Remove from the pan. Season with more sea salt to taste and serve.

Enjoy!