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New Recipe: Roast Sweet Potato Frittata

New Recipe: Roast Sweet Potato Frittata

There is nothing more versatile than a frittata. Not only is our Roast Sweet Potato Frittata nutritious and guaranteed to please, it is delicious served warm or cold and is the perfect post-training meal. Make it this weekend to set yourself up with a quick and easy meal for the week ahead.

Ingredients (Serves 4)

  • 1 large sweet potato, peeled and diced into large pieces
  • 1 tablespoon extra virgin olive oil
  • 3 rashers pasture-raised bacon, finely diced
  • 8 eggs, free range
  • 200ml coconut cream, canned
  • 2 cups kale, finely chopped
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon cold-pressed extra virgin coconut oil
  • Sea salt & pepper, to taste

Method

  1. Preheat oven to 180°C and using the coconut oil, lightly grease a ceramic dish.
  2. In a large bowl toss sweet potato in olive oil. Season well and transfer to the baking tray. Cook for 20-30 minutes or until golden.
  3. Fry bacon in a small fry pan and set aside to cool.  
  4. Meanwhile, whisk eggs and coconut cream in a large bowl and add kale, cooked bacon and chilli flakes. Season to taste.  
  5. Transfer the frittata mix to the ceramic dish. Remove sweet potato from the oven and using tongs, dot sweet potato evenly across the top of the frittata.  
  6. Transfer frittata into the oven and cook for 20-30 minutes or until cooked through.  
  7. Allow to cool slightly before slicing.

Image by Sarah Craven Photography

 

2 Responses to New Recipe: Roast Sweet Potato Frittata

  1. I’m just a bit worried by the broad range of the cooking time – 20 to 30 minutes. How can I tell if it’s cooked?

    • Hello, cooking times vary on oven’s and to taste. It should be golden on top and firm to touch. Set your timer for 20 minutes and give it additional time as needed. Enjoy.

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