So I've been able to make an omelette since I was a child, but its only recently that I have started experimenting with making frittatas, and I love them! There are so many different ingredients you can use to make your own variation. I tend to use whatever needs eating up in my kitchen but really anything goes!
My favourite is a sweet potato, onion, spinach and goats cheese, but I also love mixing in other ingredients such as: kale, broccolini, mushrooms, sweet peppers, tomatoes, cooked meats, peas, butternut squash, leeks, feta cheese etc.....
It's preferable to cook in a large skillet or cast iron pan, as this can be used on the hob or be put into the oven. If you don't have either of these don't panic, just cook the ingredients you are going to add in a frying pan with some coconut oil and then transfer to an oven proof dish after they have cooked through.
6 organic free range eggs
1 large sweet potato
1 red/white onion (I prefer a red!)
2 tablespoons organic coconut oil
2 large handfuls of fresh spinach leaves ( you can use frozen also)
2 tablespoons greek/ natural yoghurt (can be omitted)
1/4 cup of goats cheese
1/2 teaspoon of organic Tumeric powder
Black pepper to season
Add the coconut oil to the skillet and fry the onion, then add the diced sweet potato and cook until soft. Add the spinach to the pan and let it steam over top of the potatoes. Crack the eggs into a bowl and whisk together with the tumeric, pepper and natural yoghurt. Add the mixture to the cooked ingredients in the pan and crumble the goats cheese over the top. Place in the oven for 10-12 mins, 350 degrees C. Make sure the frittata is firm and the egg cooked through. Serve warm or cold! Enjoy!