8 Eggs
1 Onion
2 Crushed garlic cloves
1 Medium sweet potato
150g Tomatoes
2 Large handfuls of Spinach
Salt & pepper
Chilli flakes
Coconut oil for cooking / greasing
Method
Preheat the oven to 190c.
Chop the sweet potato into cubes and roast in the oven for 20 minutes.
Finely chop the rest of the vegetables.
Add the onions and garlic to a pan with some coconut oil and cook until golden.
Pour the sliced cherry tomatoes and spinach in the pan and fry for a further 5 minutes.
Grease a loaf tin with coconut oil and then whisk the eggs in a separate bowl.
Remove the roasted sweet potato from the oven.
Time to combine the ingredients!
Gradually add the sweet potato, pan fried veggies and eggs to the loaf tin, layering and spreading evenly.
Season with chilli flakes, salt and pepper.
Put the loaf tin in the pre-heated oven and leave to bake for approx. 30 minutes, checking throughout.
Before removing from oven, make sure the frittata is fully cooked through.
Once cooked, leave to cool slightly before removing from tin.
Eat straight away or leave to cool fully and store in the fridge in a sealed box.
How egg-citing! Enjoy.