Sweet Potato and Spinach Frittata

A meal that contains protein, carbs and veg in a oner…..simples!

Nutritional goodness
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

1. Slice the onion and ¼ of the sweet potato. 
2. Dice the remaining sweet potato into approximately 1 cm pieces.
   
3. 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.
   
4. Add turmeric, rosemary and garlic and cook for 2 minutes.
   
5. Shred the spinach and add to the pan along with a tablespoon of water to help wilt down the spinach. 
   
6. Meanwhile beat the eggs, salt and pepper together.
   
7. Remove the slices of sweet potato from the pan.
   
8. Pour the beaten eggs over the vegetables and arrange the sweet potato slices on the top.
   
9. 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.
10. Allow the frittata to cool slightly in the pan before sliding it out onto a plate.
    
11. Serve alongside a mixed green salad with a basic lemon and olive oil dressing.