Prep time: 15 MinutesCooking time: 1 HourServes: 1 Mass Plan, Serves 2 on Lean plan Ingredients 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 Directions 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.