As mentioned in my goals post a couple of weeks ago, I am really battling with some weight gain. I have tried exercising a little more but nothing as really shifted on the scales so I have decided to take a more serious approach and have gone back to some serious back to basics eating and now are going to be looking at counting my macro nutrients to see if eating more carbs, less fat etc has something to do with what is going on. In addition to this, I have started to work with an AMAZING naturopath who has run a whole suite of tests to figure out what the hell is going on.
As part of my clean eating regime, I am going back to a more whole30 style diet and frittatas are a staple for me. They are a mega easy, keep well and can be eaten at any meal. This is probably my favourite combo of flavours, I know hardcore paleo people will question the dairy but goats feta makes me happy so I am going it eat it!
Kale, Chorizo and Fetta Frittata
Gluten free and nut free
Makes serves 4
2 tablespoons Coconut Oil
2 cups Sweet potato, peeled and diced into 1.5cm cubes
1/2 teaspoon Smoked Paprika
1 Chorizo sausage, diced
1 bunch Kale, washed and centre stem removed
1 tablespoon Sherry Vinegar
100grams Goats Feta
Salt and Pepper
1. Heat oven to 180 degrees C.
2. Toss diced sweet potato in coconut oil, smoked paprika and season with salt and pepper. Transfer to a lined roasting dish and bake for 20-25 minutes until tender.
3. In a frypan sauté the chorizo until crispy, add the kale to the pan with the sherry vinegar and cook until the kale is wilted and all liquid has evaporated.
4. Line a 24cm x 24xm square baking dish with greaseproof paper, then spread the kale and chorizo evenly across the tin and then the sweet potato. Crumble over the goats feta.
5. Whisk the eggs together in a bowl until thoroughly combined and season with salt and pepper. Pour the egg mix over the kale and sweet potato.
6. Bake in the oven for 25-30 minutes.
Serve hot or cold – to make this vego friendly just omit the chorizo. Still very tasty!