Roast Veg Frittata

This recipe is easy, quick and requires very minimal cookware! So why not whip it up for a nourishing mid-week dinner.



  • 1 red onion
  • 2 cloves of garlic
  • 1 small sweet potato
  • 2 tsp garam masala
  • 3 Tbl coconut oil
  • 1 tsp tumeric & 1 tsp paprika
  • 2 tomatoes
  • 2 stalks of asparugus
  • Small handful of fresh basil
  • 5 eggs
  • 1/4 cup of water
  • Desired amount of feta


  1. Dice the sweet potato, put onto a baking tray, cover with 2 tablespoons of cononut oil, the paprika and tumeric. Bake for approximately 45 minutes (@180 degrees) - or until soft.
  2. Fry off the red onion and garlic in a fry pan with remaining coconut oil (1 tablespoon) and the garam masala for about 5 minutes on medium-high heat.
  3. Add the chopped tomatoes, sliced asparugus and shredded basil and fry for a further 2 minutes.
  4. Transfer the sweet potato into the fry pan.
  5. Whisk the eggs with the water and pour over the contents in the fry pan.
  6. Stir briefly, crumble the feta over the top and lower heat to medium and allow the bottom half to cook (about 10 minutes).
  7. Transfer to the oven, leave the handle hanging out and door slightly ajar. Cook at 180 until the entire frittata is cooked through.
  8. Remove from oven, decorate with remaining fresh basil and enjoy!