INGREDIENTS (serves 2):
1/2 x medium red onion, thinly sliced
1/2 x red pepper, diced
1 x small sweet potato, grated
1 x large handful fresh spinach
4 x eggs (or three eggs and two egg whites)
Olive oil for cooking
salt and pepper to season
1 tbsp. nutritional yeast flakes (optional)
Start by heating your grill to a medium heat.
Heat a little oil in a frying pan and cook the onions for 3 – 4 minutes until they start to soften.
Add the grated sweet potato and toss in with the onions. Cook for a couple of minutes stirring well, then add 1 tbsp. water and leave to cook until the water is absorbed.
Toss in the red pepper and cook for a further 2 minutes.
Add the spinach and heat until wilted, then spread the vegetable mix evenly across the pan.
Whisk the eggs well then pour gently and evenly across the vegetables.
Cook on a low heat for 3 – 4 minutes, until the frittata is starting to cook solid at the sides.
If you wish to, sprinkle the nutritional yeast over the frittata now – it will give an extra cheesy flavour but adds very few additional calories
Place the frittata, still in the pan, under the grill to cook through. Take care not to put the pan handle under the heat!
Leave to cook slightly then cut into quarters, sandwich two quarters together, and once totally cooled pop in the fridge ready for the smuggest morning every tomorrow!