Sweet potato, bacon and rocket frittata

This frittata is delicious and great anytime of the day. It is a perfect dish to cook once and then eat multiple times throughout the week. This recipe has both a dairy and non dairy option please feel free to utilise as you wish.

Enjoy it for breakfast, lunch or tea it will satisfy your needs just you wait and see..

INGREDIENTS

• 650g sweet potato, peeled, thinly sliced

• 2 TBL Coconut oil OR Olive Oil

• 1 teaspoon smoked paprika

• 6 rashers middle bacon, trimmed, thinly sliced

• 50g baby rocket

• 8 eggs

• 2/3 cup coconut milk (dairy option = cream)

• 1/4 nutritional yeast (dairy option = 1/2 cup grated cheese)

• Mixed salad leaves, to serve

METHOD

1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 28cm (base) baking dish. Line with baking paper, leaving a overhang on all sides and set aside until ready to assemble.

2. Place sweet potato into a mixing bowl and drizzle with oil and season with salt and smoked paprika. Place onto a seperate roasting tray lined with baking paper and, cook until tender and caramelised then leave to cool (25-30 minutes depending on thickness).

3. Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp.

4. Layer half the potato, rocket and bacon over base of prepared dish. Repeat with remaining potato, rocket and bacon. Whisk eggs, nutritional yeast and coconut cream ( together in a jug. Season with salt and pepper. Pour over potato mixture. If you are using cheese sprinkle on top. Bake for 40 to 45 minutes or until set and golden. Leave to cook and cut into 6 good sized portions. This should keep in the fridge for up to 7 days.

NOTE: If choosing to add dairy, omit the nutritional yeast, replace the coconut cream with standard cream and sprinkle the grated cheese on the top.