Kale, Sweet Potato & Goat’s Cheese Frittata

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 1

Ingredients
  

  • 1/4 sweet potato cut into 1cm cubes
  • 1/2 tablespoon extra-virgin coconut oil melted
  • 1/3 leek finely sliced
  • 2 mushrooms thinly sliced
  • 1 cup kale stalk removed, finely sliced
  • 2 free range eggs lightly beaten
  • 1 tablespoon full cream milk
  • 25 g hard goat’s cheese crumbled

Instructions
 

  • Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.
  • Spread sweet potato out onto a baking tray and drizzle with half of the oil. Place into the oven and cook for 20 minutes until golden and soft.
  • Heat the remaining oil in a medium skillet. Add leek and mushrooms. Cook for 2 minutes, until softened. Add kale and cook for a further 1 minute or until wilted. Stir through cooked sweet potato.
  • Combine eggs and milk in a bowl. Pour into the pan over the top of the veggies. Sprinkle the goat’s cheese on top. Cook for 2 minutes or until egg base is set. Transfer to oven and cook for 2-3 minutes until set.
Keyword Freezable

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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