Sweet Potato Frittata

Full of healthy fats, vegetables, and can double as snack or a meal! 

Makes 6 servings:
-1 cup red onion sliced

-2 cups baby spinach

-1 cup sweet potato, sliced thin

-12 large free range organic eggs

-1/4 cup filtered water

-1/4 tsp pink rock (himalayan sea salt) 

-1 1/4 TBSP basil pesto

-1/2 cup arame seaweed (soaked 15 minutes)

-as desired, fresh herbs

-Preheat oven to 350 degrees F. Grease 10X14 inch casserole dish with olive oil, and set aside
-Layer onion, spinach, and sweet potato in the bottom of the dish
-Whisk eggs, water, salt and pesto in medium sized bowl until well blended

-Pour mixture over other ingredients in dish, and top with arame and herbs

-Bake for 25-30 minutes, or until eggs are set.


Borrowed from
Julie Daniluk's
meals that heal. Julie Daniluk is a Registered Holistic Nutritionist based in Toronto Canada, with a focus on the psychology of eating, focusing on 'meals that heal.'