In a continued attempt to ensure I don’t get bored with food I decided to include Lucy Bee’s Sweet Potato and Spinach Frittata with my weekly batch cooking this week, after spotting it on the Facebook page.
Preheat oven to 180C
Line a baking tin with grease-proof paper.
Melt the coconut oil in a pan, adding the onions – cooking until soft.
Add the garlic, followed by the sweet potato. Stir together.
Reduce the heat, cover and cook for 15 minutes (or until the sweet potato is soft), turning in between.
Add the spinach and cover. Continue cooking for a further 5 minutes before transferring to the baking tin.
Whisk the eggs, adding the seasoning and chilli flakes. Pour over the top of the mixture. sprinkle with Parmesan and bake for 15-20 minutes.
The recipe says to enjoy hot or cold. However, I much preferred it warm with a bit of salad myself.
This tasty gluten free, vegetarian recipe is perfect to make in batch, especially for lunch boxes.
I am currently scouting for another dish to try. Any suggestions?