Sweet Potato Pine Nut Frittata
1 Medium Sweet Potato
½ C Fresh Parsley
¼ C Coconut Milk
1 Clove garlic, crushed
Salt and Pepper
Pre heat oven to 180° Grease a baking dish with olive oil.
Whisk together the eggs, coconut milk, parsley, garlic and salt and pepper. Peel and thinly slice the sweet potato, lightly steam or boil until tender.
Thinly slice the zucchini. Layer the zucchini and sweet potato in the baking tray and then pour over the egg mixture.
Place in the over and cook for around 20 minutes, or until the entire mixture has set. Remove from oven
and top with rocket to serve.
Serves 2 – with left over’s for lunch
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