I’ve never been sure how I would feel about a frittata but I thought it would make a great lunch! And I was right! It was ridiculously easy to make and so crazy tasty! This recipe was actually from the Detox Kitchen and I knew it would make a great base for future lunchboxes!
2 x Sweet potato, cubed
1 x Red onion, sliced
Handful Pumpkin seeds
For the Salad: Spinach, Tomatoes, Carrot, Spring onions
Drizzle the sweet potato with some olive oil in a baking tray and roast in the oven for approx 30 minutes. Add the red onion for the remaining 15 minutes.
Whisk together the milk and eggs with lots of pepper and a little salt.
Heat some oil in a pan and let this get hot. Add the roasted sweet potato and onion and then pour over the milk and egg mixture. Let this start to cook around the edges and the top (about 2/3rds cooked). This takes about 10-15 minutes. Heat the oven to 180 degrees celsius.
Then top with some pumpkin seeds.
Pop in the oven and cook for 10 minutes. When it’s fully cooked remove from the oven and leave to cool for 5 minutes before sliding on to a chopping board to let fully cool.
Serve a slice in some Tupperware with some spinach, couple of tomatoes, sliced spring onions and some grated carrot!
Love, A x