Sweet Potato 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 removed), chopped

• 6 pasture-rasied eggs

• ½ teaspoon sea salt

• 8 cherry tomatoes, sliced

• Freshly chopped cilantro and avocado for garnish

Method

Preheat the oven at 180° C.

Heat skillet, add ghee or coconut oil and 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 over the top 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 until cooked. Enjoy!