Courgette & sweet potato frittata

(Paleo/SCD/dairy-free/vegetarian)

INGREDIENTS:

• 2 tbsp coconut oil (or butter if dairy-free).

• 1 red onion sliced.

• 1 large sweet potato peeled, chopped into large chunks and sliced.

• 2 courgettes sliced.

• 1 red Romano (or bell) pepper sliced.

• 6 eggs.

• Handful of fresh chopped parsley.

• Salt and pepper.

METHOD:

• Heat the oil in a pan over a medium-low heat. Add the onions and fry gently until soft (8-10 mins).

• Add the sweet potato slices and cook until soft, about another 8 minutes.

• Add the courgette and red pepper slices and cook for further 4 minutes.

• In the meantime, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture (use a balloon whisk if you have one).

• Add the parsley to the eggs and combine well.

• Season the egg mixture with salt and pepper and pour on to the cooking veggies.

• Cook on low heat until just set, about 10 minutes.

• Finish the frittata until golden under a medium grill.

• Cut the finished frittata into wedges and serve with fresh green salad.

Enjoy hot or cold!

Alternatives/additions:

• Use any combination of vegetables you like and feel free to use up any leftover veggies – my mum calls this dish ‘Sunday leftovers’!

• Stir-fry some bacon or pancetta pieces with the onions for extra flavour if you are not a vegetarian and/or add a handful of grated cheese to the egg mix for an extra treat (goats or sheep’s cheese goes particularly well).