Sweet potato & cottage cheese frittata

Prep time: 15 Minutes
Cooking time: 1 Hour
Serves: 1 Mass Plan, Serves 2 on Lean plan


  • 350g sweet potato
  • 1 tablespoons olive oil
  • 2 medium red onions, finely sliced
  • 6 large free-range eggs
  • 100g Vegetarian cottage cheese
  • Nutmeg, to taste


  • Preheat the oven to 190ºC
  • Spray the sweet potato with coconut oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
  • Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
  • Whisk the eggs in a bowl. Add in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
  • Wipe out the pan and lightly spray with coconut oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
  • Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.

Serve with a seasonal salad.