Breakfast turkey and sweet potato frittata

If you’re on the hunt for a low-carb, high-protein breakfast meal that will fill you up and also tastes deliciously good, try this mouthwatering frittata.

Packed with turkey, eggs and spinach, this dish might be one of the most protein-filled dishes you could ever try. The addition of sweet potato and basil gives the dish a lighter, more flavoursome taste that works perfectly for the first thing in the morning. You can make this up the night before, cover it with plastic wrap, pop it in the fridge and enjoy a slice each morning with a cup of tea or coffee to get your day started. It should last for about three days in the fridge or two months in the freezer. Enjoy!

Ingredients

• 800g orange sweet potato, peeled, chopped into 2cm pieces
• 1 cup (250ml) milk
• 2 tablespoons chopped fresh basil
• 8 eggs
• Salt & freshly ground pepper
• 2 tablespoons olive oil
• 300g cooked turkey, cut into chunks
• 80g sun-dried tomatoes, roughly chopped
• 50g baby spinach leaves

Method

1. Place sweet potato in microwave safe bowl and add a little water. Cover and cook on High for 5-6 minutes or until just tender. Drain.
2. Meanwhile, add milk, basil and eggs to a bowl. Stir to combine. Season with salt and pepper.
3. Heat oil in 5cm deep, 26cm non-stick frying pan over a medium heat. Add sweet potato. Cook, tossing for 5 minutes or until golden. Add turkey, sun-dried tomatoes and spinach, and toss until the spinach wilts.
4. Preheat grill to high. Reduce the heat to low and pour over egg mixture. Cook for 5-8 minutes or until almost set but still runny on top. Place frying pan under grill for 3-4 minutes or until golden and set.