This fabulous frittata is packed full of rainbow colours and healthy vibes! Spinach, sweet potatoes, peppers and feta come together to make a tasty, full-filling lunch or dinner which is also portable!
Fabulous Frittata – health benefits – spinach
Spinach is packed full of iron which supports blood health and also helps to store energy and increases vitality! Spinach is also one of the most alkaline-producing goos which makes it useful in regulating body pH. It is also one of the richest dietary sources of lutein which makes it important for promoting healthy eyesight and preventing macular degeneration and cataracts.
Spinach, due to its chlorophyll content is a strong protector against cancer. There are 13 different flavonoid compounds in spinach that function as antioxidants and as anticancer agents. In studies, spinach has been found to slow down cell division in human stomach cancer cells and also studies on adult women in New England found the higher the intake of spinach the lower the incidence of breast cancer.
Health benefits – Sweet potatoes
Sweet potatoes contain proteins that have significant antioxidants effects. The presence of these proteins, together with the high content of carotenes and Vitamin C make sweet potatoes a great food to add to your diet. If you can I would swap out ‘white’ potatoes for sweet potatoes instead.
Sweet potatoes also help stabilise blood sugar levels and improve the response to the hormone insulin. This is good news for those with diabetes or those who may be showing sign of pre-diabetes.
This frittata is great with a simple salad for either lunch or dinner. You can mix up the vegetables if you like – adding in some green beans or courgette also works well. Time to go and enjoy!
Fabulous Frittata
A healthy and nutritious frittata packed with antioxidants to promote blood health and help with diabetes.
- Frying pan
- Sieve
- Bowl
- 2 cups Spinach
- 1 cup Red onion, diced
- 1 cup Mushrooms, sliced
- 1/2 Small sweet potato, peel left on
- 1/2 cup Red pepper, diced
- 4 large Eggs
- 1/2 cup Feta cheese, crumbled
- Salt & pepper, olive oil
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Gentle wilt the spinach in the frying pan with a touch of water. After about a minute, transfer the spinach to a sieve and squeeze to remove the excess water.
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Add about 1 tbsp olive oil to the frying pan. Add the onion and a touch of salt and cook gently for about 2 minutes. Once softened, add the mushrooms and cook for another 2 minutes.
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Add the red pepper and sweet potato and continue to cook until the potato is softened.
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In a separate bowl, lightly beat the eggs, and add the spinach, feta and some black pepper.
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Once the potato mixture is cooked, add the eggs and let the frittata cook for about 8-10 minutes until the edges of the eggs are set.
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Place the frying pan under the grill for a few minutes until the top of the frittata starts to brown slightly. Serve with salad leaves and enjoy!
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