Ingredients
- 2 medium sweet potatoes (approx 400-450g after peeling) – peeled and chopped into small bite size cubes
- 1 teaspoon olive oil
- 1 tablespoon butter
- Two generous handfuls of kale, with stem removed and chopped into smaller pieces (around 3 inches)
- 6 spring onions trimmed and sliced diagonally around 1 cm thick
- 2 teaspoons fresh thyme leaves or rosemary leaves finely chopped
- 6 organic free-range eggs
- Pinch of sea salt
- 60g feta
- 1 tablespoon pumpkin seeds
Method
Preheat the oven to 200c. Line a baking tray with parchment paper and add the sweet potato cubes. Add a teaspoon of olive, toss and then spread out on the tray. Roast for 25-30 minutes. Remove but keep the oven on as you will need to put the frittata in there later.
Melt the butter in an ovenproof skillet pan over a medium heat. Add the spring onions, kale and thyme and cook until the spring onions have softened and the kale has slightly wilted which will be roughly 3-4 minutes. Remove from the heat and mix through the cooked sweet potato cubes. Spread evenly across the pan and flatten with spatula.
Whisk the eggs and sea salt in a large bowl. Add to the skillet and make sure that this covers the vegetables evenly. Crumble the feta and sprinkle the seeds evenly across the top and place the skillet in the oven. Bake until light and golden for around 10-15 minutes making sure that the middle is set. Carefully remove from the oven using an oven glove or tea towel around the handle. Cut into slices and serve.
Option to serve this with a side of kimchi for extra gut benefits or a simple side salad dressed with extra virgin olive oil would be another great accompaniment.
This will keep in the fridge for up to 3-4 days.
Recipes
