Eggs are one of my favourite things to eat. They’re nutritious and so versatile! This recipe is full of seasonable vegetables, protein and good fats that will keep you going for hours.
You can eat this dish for any meal. Serve for lunch or dinner with salad or as a brekkie, guaranteed to set your day up for success.
INGREDIENTS (SERVES 4):
8 eggs, preferably free range
½ tsp coconut oil or butter
2 tbsp extra virgin olive oil
3-4 rashers bacon, trimmed of fat and finely sliced
1 red capsicum, sliced
1 onion, sliced (both red or brown work well)
1 medium sweet potato, peeled and diced into medium sized pieces
2 cups of spinach or kale
3 mushrooms sliced or several button mushrooms quartered
200ml canned coconut cream
50g goats feta
½ tbsp balsamic vinegar
1 tsp chilli flakes (optional)
Salt and pepper
You can use any vegetables you like but these are my favourite. I have also used carrot, zucchini, leeks (to replace the onion) with great results.
Preheat oven to 180˚C and lightly grease a ceramic dish or loaf tin with the coconut oil or butter. Alternatively, you can line the dish/tin with baking paper.
In a bowl, toss the sweet potato in half the olive oil. Season well, transfer to a baking tray and cook for 20-30 minutes until golden.
Heat a frying pan over a medium heat and add the remaining olive oil. Add onion and balsamic vinegar and sauté for 3-5 minutes, or until softened. Add the bacon, capsicum and mushrooms and sauté for a further 3-5 minutes. Add the spinach and stir through until wilted. Take of the heat and allow to cool.
Whisk the eggs and coconut cream in a large bowl and add the cooled onion mixture and chilli flakes if you’re using. Season with salt and pepper and stir though to mix evenly. Transfer to your ceramic dish or loaf tin.
Remove the sweet potato from the oven and using tongs, place evenly across the top of the frittata. Crumble the feta on top and transfer to the oven, cooking for 30-40 minutes or until cooked through.
Let the frittata cool slightly before slicing.
This dish can be served hot or cold. I love to eat it with salad and avocado. Enjoy! :)