Fancy something a little bit different? A healthy and adventurous alternative to a classic dish. This recipe is packed with fibre, healthy fats, protein and antioxidants!

INGREDIENTS

3 medium sweet potatoes – peeled and diced into cubes

2 large onions – chopped

3 garlic cloves – finely dices

2 eggs or 1 tablespoon chia seeds (soaked in 3 tablespoons water) Vegan option

2 cups chickpea flour

2 cups water

1/2 TSP bicarbonate of soda

1/2 TSP freshly ground black pepper

2 TSP himalayan rock salt

2 TSP mixed herbs

2 TSP organic cold pressed coconut oil

METHOD

Chop all the vegetables

In a small bowl, either whisk together two cracked eggs or if opting for the vegan option add the chia seeds and water, mix and leave aside to swell to create the chia ‘egg’ (this will be your egg substitute)

Heat 1 teaspoon coconut oil in a medium pan on a medium heat, when heated add the onions and cook until golden. Remove once cooked and place in a separate bowl

Heat another teaspoon of coconut oil in the same pan and add the chopped sweet potatoes. Saute until soft. You can add a little water to help steam them along. Add 1 teaspoon of the mixed herbs

Preheat the oven to 175°C

In a large mixing bowl, add the chickpea flour, eggs/chia ‘egg’, water, salt, pepper, the bicarbonate of soda and the remaining mixed herbs. Mix until smooth. Add the cooked sweet potato and onions, and stir

Grease a cast iron baking pot with coconut oil, place into the oven to heat up for about 5 mins, remove and pour in the frittata mixture, cover with a lid and bake at 180°C for 30 minutes. after 30 minutes, remove the lid and bake for a further 10 minutes

Once fully cooked, remove and allow to cool. Use a spatula to separate the sides from the pot, slice and serve with a green salad