Spinach, sweet potato and goat's cheese fritatta.

This makes a delicious lunch ... hot or cold and served with salad. 

Ingredients 

4 spring onions

1 medium sweet potato, peeled, chopped and roasted (pop on a tray with a tiny bit of oil and scattering of chilli flakes and roast at 200 degrees until soft.) 

2 large handfuls of spinach 

5 eggs, whisked 

75g soft goats cheese

You'll need a medium sized non stick pan with a metal handle because I cook this in the oven. If you don't have one with a metal handle, just pop it under a grill on a low heat. 

Method:

1. Preheat the oven to 200 degrees. Chop the spring onions and wilt in a small non stick frying pan (I added a smidge of oil). I've moved from using oil spray, it's basically plastic, use sunflower or rapeseed oil instead).

2. Add the spinach to the pan and stir until wilted. 

3. Remove from the pan and set aside. Into the pan put a small amount of oil and when heated, pour some of the egg mixture into the pan just to coat the bottom. This helps ensure the contents of the frittata don't stick to the bottom of the pan. 

4. Add the cooked sweet potato, spinach and spring onion, make sure it is evenly distributed. 

5. Pour the rest of the egg over the frittata and dollop the goats cheese into the egg. 

6. Pop the pan into the oven or under the grill for about 15 minutes until fluffy and the egg is cooked.

7. I usually leave it to cool in the pan, then turn it out and pack for lunch.