Eggs are complete proteins; this means they contain all 9 essential amino acids. They are also a brilliant source of Vitamin A, the most widely acknowledged nutrient for skin health. Turmeric is a popular spice used in Indian, Southeast Asian and Middle Eastern cuisines, it contains the active ingredient curcumin which is renowned for it's powerful anti-inflammatory properties.
Make your own
2 tbsp of coconut oil
1 red onion
1 large sweet potatoes
150g (4 handfuls) spinach
6 large free range eggs
1 tbsp ground turmeric
2 cloves of garlic
2 tsp chopped fresh rosemary
A pinch of Himalayan salt
Freshly ground black pepper
- Slice the onion and ¼ of the sweet potato.
- Dice the remaining sweet potato into approximately 1 cm pieces.
- Heat the oil in a large non-stick frying pan over a medium heat. Gently sweat the onion and sweet potato until soft – about 20 minutes.
- Add turmeric, rosemary and garlic and cook for 2 minutes.
- Shred the spinach and add to the pan along with a tablespoon of water to help wilt down the spinach.
- Meanwhile beat the eggs, salt and pepper together.
- Remove the slices of sweet potato from the pan.
- Pour the beaten eggs over the vegetables and arrange the sweet potato slices on the top.
- Cook over a medium-low heat until the egg mixture has almost set, then finish it off under a hot grill to cook the top.
- Allow the frittata to cool slightly in the pan before sliding it out onto a plate.
- Serve alongside a mixed green salad with a basic lemon and olive oil dressing.