Sweet potato & kale fritatta

Those MCLers who have the pleasure of experiencing half-term this week will know this is the week where you will potentially gain a pound or two from ‘cleaning up’ the kids plates (into your mouths) before washing them, hosting a number of playdates only to snack on the pizza laid out for the kids and drinking endless cups of coffee to get through hours and hours of bouncy fun with your little lovelies!

I find the easiest way to prevent the above is to ensure I have stocked up on a hearty healthy breakfast which can keep me full until my actual lunchtime (not the 11.45 kids one, followed by my lunch too!)

This recipe is not just for half-termers! It’s a way perfect way to hit your starchy carbs, greens and protein fix on a MC&L plan and although this makes a great breakfast, it’s actually perfect at any time of day. This sweet potato and kale frittata is extremely versatile and you can add or amend with anything knocking about it the fridge. This particular creation came about because I had two sweet potatoes not looking their best and some ready prepped kale (pan fried in coconut oil, ginger, chilli and garlic) already in the fridge. So I mashed the sweet potato, threw in the kale and some onion and planned to just eat it like that, as a sort of colcannon. I needed something to eat with it though and didn’t really have time to start making chicken or fish so I just flattened it into a pan and threw over some beaten eggs. I think next time I might try the same mash concoction but instead, put it in a baking dish and just crack two whole eggs on top and bake in the oven instead. It would taste great if you remove just before the eggs have set hard.

Sweet Potato and Kale frittata
Serves 2

  •  2 sweet potatoes cooked and mashed
  • 1 red onion finely chopped
  • Extra ginger/garlic/chilli to taste if required
  • 4 eggs beaten
  • 2 cups kale pan-fried in coconut oil, ginger, garlic and chilli 
  • Salt and pepper to taste
  • 1 tsp coconut oil
  1. In a bowl, mix together kale, onion and sweet potato and season 
  2. At this point taste the mixture and add more ginger/chilli/spice (I like garam masala of course!) to taste if required
  3. Place a non-stick frying pan on a medium heat and heat coconut oil
  4. Flatten vegetable mixture into pan and pour over beaten eggs
  5. Pre-heat grill to a medium heat
  6. Once frittata has been cooking gently for about 3-4 minutes, transfer to grill
  7. Grill until golden
  8. Serve with a salad of your choice, green beans or smoky bacon trimmed of all the fat
Peel and chop two sweet potatoes then gently boil until soft and mash with coconut oil

Peel and chop two sweet potatoes then gently boil until soft and mash with coconut oil

Add some pan-fried garlic, chilli and ginger kale 

Add some pan-fried garlic, chilli and ginger kale 

Add onion and any extra seasoning required 

Add onion and any extra seasoning required 

Flatten into pan and pour over beaten egg

Flatten into pan and pour over beaten egg

Ready when golden on top... cut into wedges 

Ready when golden on top... cut into wedges 

Tastes great with crunchy pan-fried green beans! 

Tastes great with crunchy pan-fried green beans!