'Feed your mind, body and soul with nourishing foods'
2-3 small sweet potatoes grated or spiralized
6 organic/pasture raised eggs
1-2 large handful of Kale chopped finely
1 shallot chopped into thin slices
1 garlic clove crushed (optional)
1/2 cup of milk alternative (I used almond milk)
1 tsp himalayan salt
1 tsp black pepper
1/2 cup of chopped sundried tomatoes (rinsed of oil)
1/4 cup coriander (optional)
Preheat the oven to 175C and line a 8x8 dish with baking paper to make it easy to remove the frittata when cooked through.
In a pan heat a bit of coconut oil or rapeseed oil and saute the shallots for 1-2 minutes, add in the garlic and sweet potaotes just to soften lightly. Then lightly toss through the kale until just wilted. Remove from the heat and set aside.
In a large bowl whisk your eggs, add in the milk, sea salt, pepper, coriander. Add in the cooked veggies and stir to combine. Then pour into the prepared baking dish.
Bake in the oven for 35-45 minutes watch that it doesn't burn but that it is cooked through.
Slice into portions and serve with fresh rocket salad and 1/4 sliced avocado or other veggies of choice.
** Can be frozen into portions for a quick breakfast on the go during the week or on the weekend.