Sweet potato and arugula frittata

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Step 1

Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit)

Step 2

Combine sweet potato and water in a round oven-safe pan over high heat. *If you don't have an oven-safe pan, then you can use a regular pan here and transfer all ingredients to a cake pan later. Bring to a boil and then reduce heat and simmer for about 10 minutes until sweet potato is softened and water is almost evaporated.

Step 3

Add oil and onion, season with salt and pepper, stirring often for about 2 minutes.

Step 4

Add arugula or kale to pan and cook until it has wilted, about 2 minutes.

Step 5

Beat eggs together with cottage cheese and season with salt & pepper. Spread out the vegetables evenly on the bottom of the pan and pour egg and almond flour mixture on top. Make sure it is in an even layer

Step 6

Place in oven for about 10 minutes or until it is lightly brown on top. *Alternatively, oil a cake pan, and transfer cooked vegetables to cake pan in an even layer. Add egg and almond flour mixture and place in oven.