Sweet Potato & Red Pepper Frittata

We know January can be a difficult time what with the dark mornings and having to jump back into your routine after Christmas. It always leaves us feeling drained with no energy and this usually leads to eating lots of junk food and takeaways. This recipe will hopefully help with this as it is quick and easy to make, then all you need to do is grab a couple of slices for your work lunch. 

I know six eggs seems like a lot but this will make a decent sized frittata that can be used for four lunches or a family dinner. Cooking the veg first is a must as no one likes hard sweet potatoes, you don't want too much colour on it so just cook until soft.  This is a great fridge raider recipe as well so feel free to use any veg that needs using up, but we do recommend keeping the sweet potato as it makes this a more filling and substantial meal.

The eggs only need to be gently mixed and season these generously with salt and pepper. The fresh parsley and creme fraiche finish this off perfectly giving a lovely light frittata. It’s important to turn the oven down to 180°C before cooking the frittata as you don't want it rubbery and overcooked. The pan also needs to be well oiled, an oil spray works well for this, as it will be easy to turn it out and will make washing up much easier. 

Now if you ate a sensible amount of cheese over Christmas, it’s a great way to change up this recipe: grated cheddar, dollops of goats cheese, crumbled blue cheeses, the opportunities are endless. However our family wasn't sensible and are now on a cheese detox, I’m so cheesed out I can’t even look at it. So that’s it really, a simple recipe that makes prepping lunches so easy but still gives a delicious substantial meal. We hope you enjoy this frittata that is so versatile and has so many possibilities you'll never get bored of it.

Ingredients

2 sweet potatoes, sliced

1 red pepper, large chunks

6 eggs 

1 tbsp oil

1 tsp fresh thyme, chopped

½ tsp cumin

3 tbsp fresh parsley, chopped

120g creme fraiche 

80-100g spinach

Method

1. Preheat oven to 200°C fan

2. Toss the sweet potato and red pepper with oil, thyme, cumin and seasoning

3. Cook for around 15 minutes or until  the potato is cooked through

4. Turn the oven down to 180°C

5. Gently mix the eggs, parsley and creme fraiche and generously season

6. Add the cooled, cooked veg and the spinach to the egg mixture and ensure everything is coated well

7. Oil a small, oven safe frying pan and add the mixture to it, fry for around 2-3 minutes on a medium heat 

8. Place frying pan in the oven for 20 minutes.

9. Remove from the oven and let it cool before slicing.