KALE, SWEET POTATO AND FETA FRITTATA

KALE, SWEET POTATO AND FETA FRITTATA image

Yield 2 people

Number Of Ingredients 8

1 tablespoon coconut oil, plus 1 teaspoon extra.
1 small sweet potato, cut into 1cm cubes.
1 small leek, finely sliced.
4 leaves kale, stalk removed, finely sliced.
4 eggs, lightly beaten.
2 tablespoons milk of your choice.
50 g feta, crumbled.
sea salt and pepper, to taste.

Steps:

1. Place coconut oil in a baking tray. Place in oven and preheat to 220°C / 425°F / Gas Mark 7. 2. Once oil is hot carefully remove tray from oven and add sweet potato. Gently shake to coat sweet potato. Cook for 25-30 minutes until golden and soft. Once cooked remove sweet potato and reduce oven to 200°C / 400°F / Gas Mark 6. 3. Heat 1 teaspoon of coconut oil in a medium skillet. Add leek. Cook for 2 minutes, until softened. Add kale and cook for a further 1 minute or until wilted. Add sweet potato. 4. Combine eggs and milk. Add to pan. Dot with feta. Cook for 2 minutes or until egg base is set. Transfer to oven and cook for 2-3 minutes until set. 5. Place half frittata in a container and place in fridge for lunch tomorrow. Place remaining frittata on a plate and enjoy for dinner.