Sweet potato and chilli frittata with feta

Sweet potato and chilli frittata with feta

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

When I was working as a beauty therapist full-time, I would often make a frittata the night before, ready to enjoy the next day whilst at work. It lasts well and tastes just as good cold as hot, making it perfect for your lunchbox.

Ingredients

Quantity Ingredient
1 sweet potato, peeled and diced
1 tablespoon lucy bee coconut oil
1 green chilli, deseeded and sliced
4 medium eggs, beaten
small handful fresh coriander leaves, chopped
50g feta
himalayan salt
ground black pepper
rocket, to serve

Method

  1. Steam the sweet potato over a pan of boiling water for 10–15 minutes, or until softened.
  2. Preheat the grill on a medium setting. Melt the coconut oil in a frying pan over a medium heat, add the sweet potato and chilli and sauté for 3–4 minutes.
  3. Mix the eggs and coriander together in a jug, then pour over the sweet potato and chilli, before crumbling over the feta. Cook for 2–3 minutes, or until the base is just starting to set, then place the pan under the grill until the top is cooked. Leave to stand for 5 minutes before cutting into wedges and serving with a handful of rocket.
Tags:
coconut oil
healthy
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