The frittata. It’s one of those lifesaving recipes. It’s something I took a fancy to while living in Spain. The Spanish name is the tortilla. Why do I love frittatas so much? They are quick and easy to make, they are a one-pan dish and they are super cheap to throw together. Most importantly, frittatas bring leftovers back to life! My general rule is any combinations you use on a pizza, you should try in a frittata. This tasty, whole foods, high protein dish can be eaten hot or cold for breakfast, lunch or dinner.
By Skye Gilkeson
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
slices
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- 6-8 Eggs
- 1.5 C Sweet potato Parboiled and cubed. I used some leftover potato from a roast we had the night before
- 2 Handful Kale or baby spinach Any dark green leafy vegetables
- 1 Handful Fresh Basil
- 1/4 C Grated parmesan cheese I keep mine in a snap lock bag in the freezer as we only use it occasionally)
- 1 Pinch Himalayan sea salt
Ingredients
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- Preheat your oven to about 150 C
- Heat a frying pan on medium heat with butter, ghee or coconut oil. It is important to grease the bottom of the pan well so the frittata doesn't get stuck on serving. Use a frying pan with a metal handle, not a rubber one as it will be going in the oven.
- Throw sweet potato, kale and any other vegetables or ingredients you are adding into the pan until they soften slightly.
- Whisk eggs well in a bowl, adding salt and pepper and a little filtered water should you need more mixture.
- Pour egg mixture over the vegetables in frying pan. Make sure all the vegetables are covered well.
- Reduce heat and cook for 5 minutes or until the egg on the sides of the pan appears to be cooking.
- Tear up fresh basil and sprinkle over the top.
- Grate some parmesan cheese over the top (you can use any cheese you like here or even a little nutritional yeast if you don't want to use any dairy).
- Place frying pan, uncovered into the oven for about 10 minutes, or until mixture is no longer running.
- Serve hot or cold on its own, with a side salad or even cut into chunks as a healthy party snack.
Put this frittata together in 5 minutes and in 15 minutes it will be ready to serve. Image © Skye Gilkeson
Skye is the founder and editor-in-chief of The Fit Traveller. She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health. As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.
Skye created The Fit Traveller as a beautiful online space and community where people feel inspired to escape the desk to move and explore more.
Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.
Skye is based in Sydney, working to master the balance between motherhood and her insatiable appetite for adventure.
