Serves 6–10
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1 tablespoon ghee or coconut oil, plus extra for greasing
1 large sweet potato, about
500 g, diced
2 medium onions, about 300 g, sliced
1 red capsicum, sliced
2 tablespoons fresh thyme leaves, plus extra
5 garlic cloves, finely diced
1 tablespoon balsamic vinegar
Sea salt, to taste
10 eggs
cup coconut milk
Zest of 1 lemon
60 g Parmesan cheese, grated
Freshly cracked black pepper, to taste
20 g pine nuts
METHOD
1. Preheat oven to 200°C and grease a flat baking tray with oil. Scatter the sweet potato over the tray and bake for 20 minutes. Remove from oven and reduce heat to 180°C.
2. In a medium-sized frying pan, heat the ghee and sauté the onion and capsicum on medium heat for 10 minutes, then add thyme, garlic, vinegar and a good pinch of salt, and cook for a further 5 minutes.
3. Whisk the eggs with the coconut milk. Add the lemon zest and cheese, and season well with salt and pepper. Grease and line a deep 18 cm square baking tin with baking paper, making sure the sides are covered. Assemble the sweet potato and the onion and capsicum mix evenly in the tin. Pour the whisked egg mix on top.
4. Bake for 10 minutes, then sprinkle with pine nuts and extra thyme and bake for a further 15 minutes. To check it is cooked, shake the tin – it is ready if the centre does not wobble.
5. Remove from the oven and allow to stand for 10 minutes before serving. Lift the sides of the baking paper to remove the frittata to a cutting board and slice.
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