Sweet potato and chilli frittata with feta

When I was working as a beauty therapist full-time, I would often make a frittata the night before, ready to enjoy the next day whilst at work. It lasts well and tastes just as good cold as hot, making it perfect for your lunchbox.

Serves 4

Ingredients

• 1 sweet potato, peeled and diced
• 1 tbsp Lucy Bee coconut oil
• 1 green chilli, deseeded and sliced
• 6 medium eggs, beaten
• Small handful of fresh coriander leaves, chopped
• 50g feta
• Himalayan salt and ground black pepper
• Rocket, to serve

Method

1. Steam the sweet potato over a pan of boiling water for 10-15 minutes, or until softened.

2. Preheat the grill on a medium setting. Melt the coconut oil in a frying pan over a medium heat, add the sweet potato and chilli and sauté for 3-4 minutes.

3. Mix the eggs and coriander together in a jug, then pour over the sweet potato and chilli, before crumbling over the feta. Cook for 2-3 minutes, or until the base is just starting to set, then place the pan under the grill until the top is cooked. Leave to stand for 5 minutes before cutting into wedges and serving with a handful of rocket.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.