This frittata recipe is one of our favorite ‘go-to’ dishes for a Sunday breakfast, brunch or if we need a quick dinner or weekend lunch. It is also fabulous to bring to a picnic or party. What makes this frittata different to other recipes is, that is has sweet potato included in its base which contributes to a beautiful balance of flavors. Even my youngest son Lukas, who normally does not like sweet potatoes, enjoys this frittata.

Sweet Potato & Spinach Frittata

Ingredients

•  2 tablespoons of ghee or coconut oil
 


• ½ diced red onion


• 1 medium to large sweet potato, peeled and shredded 


• ½ cup sliced red bell pepper

• ¼ tsp of turmeric powder

• ½ tsp of dried oregano

• ½ tsp of dried basil

• 100g goats’ cheese

• 2 cups baby spinach or silver beet (stems and removed), chopped

• 6 eggs
 


• 1⁄2 teaspoon salt


• 8 cherry tomatoes, sliced
 


• Freshly chopped cilantro and avocado for garnish 


Method

Preheat oven at 180 degrees Celsius.
Heat skillet, add ghee or coconut oil and let melt. Add the shredded sweet potato, red bell pepper pieces and diced onion and sauté for 3 minutes. Add the dried herbs and stir. Add the baby spinach and sauté for 1 minute.
Beat the eggs with the salt then pour into the skillet, distribute the goats cheese and cook for 2 minutes without stirring.
Arrange the tomatoes halves in a circular pattern on top of the eggs.
Place the frittata in the oven and bake for 12 minutes at 180 degrees Cels

Recipe Copyright 2019 Doctor Verena. All Rights Reserved

Images: Amani Lindsell, TWP The Womens Pic Website, Facebook, Instagram

Styling by Belinda Elliott