Kale, Sweet Potato And Feta Frittata
- 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.
- 1. Place coconut oil in a baking tray. Place in oven and preheat to 220u0b0C / 425u0b0F / 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 200u0b0C / 400u0b0F / 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.
coconut oil, sweet potato, eggs, milk, feta, salt
Taken from www.epicurious.com/recipes/member/views/kale-sweet-potato-and-feta-frittata-52874241 (may not work)