Ingredients

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.

Preparation

  1. Place coconut oil in a baking tray. Place in oven and preheat to 220°C / 425°F / 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 200°C / 400°F / 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.