SWEET POTATO, MUSHROOM AND SPINACH FRITTATA

Dairy Free

Gluten & Grain Free

Nut Free

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A tasty and nutritious meal, breakfast, lunch or dinner!

Serves: 6

Prep time: 15 mins

Cooking time: 45 mins

Ingredients

  • 500g sweet potato, peeled and cubed 1cm
  • 250g mixed spinach and kale leaves
  • 2 tbsp coconut oil
  • 4 spring onions, thinly sliced
  • 1 small red chilli, deseeded and finely sliced
  • 150g mushrooms, thinly sliced
  • 1 tsp pink salt, pepper to taste
  • 1 clove garlic, crushed
  • 1 tsp smoked paprika
  • 1 red capsicum, diced 1cm
  • ¼ cup fresh coriander, chopped
  • 8 eggs
  • 1 cup coconut milk (or other)

Method

  • Preheat oven to 180℃, and line 20cm or 23cm spring loaded tin with baking paper.
  • Steam or boil sweet potato until tender.
  • Steam spinach and kale until wilted.
  • In frying pan heat coconut oil on medium high.
  • Add onions, chilli, mushrooms, salt, garlic, paprika and capsicum.
  • Stir and fry until browning, about 10-15 minutes.
  • In tin, layer sweet potato, then spinach and kale, then fried mix and coriander.
  • In a bowl, beat eggs and milk and pour over vegetables in tin. 
  • Bake in oven for 20 minutes until set.
  • Serve as a main or side dish.

Notes


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