Servings 8


16 free range eggs

150g of Greek or Danish fetta

1 cup of chopped kale or spinach

½ of medium sweet potato

1 tbs of avocado oil or melted butter

1 stalk of shallots

1 tsp of pink Himalayan salt

Pepper to taste



  1. Preheat oven to 170c
  2. Chop sweet potato into small cubes about 2cm and bake them for about 15 mins
  3. Chop fetta, kale and shallots
  4. Whisk eggs in a large bowl
  5. Add all the ingredients into the whisked eggs, including the sweet potato, salt and pepper and mix everything well
  6. Get a square baking dish approx. 15x15cm and about 5cm deep
  7. Spray oil or spread the melted butter all over the tray including the walls
  8. Pour in the mixture ensuring and spread out the ingredients evenly ensuring all ingredients are even across the whole frittata
  9. Bake for about 20 minutes
  10. Chop into 8 even squares and store the remaining portions in a plastic container for later