Sweet Potato, Spinach & Kale Egg Bake

I tried this recipe for the first today and it turned out pretty nice and delicious, it is a recipe which was inspired from an Icelandic lifestyle magazine – MAN. I tried the original recipe last week and I loved it, so I was inspired to create my own version, I used different ingredients, but roughly the same method.
I’m certainly no chef, but I’d like to share this with you as it was so simple and tasty, and most of all healthy – full of green goodness.  Feel free to try your own take on this recipe, play around with different vegetables and let me know what you think!

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650g Sweet Potato (Peeled, Chopped in 2cm cubes)
3tbsp Olive Oil
3 Garlic Cloves (Mashed)
1 small yellow onion
250g Mixed Greens (I recommend Kale, Spinach & Swiss Chard)
4 Medium Free Range Eggs
100g Low Fat Cream 
100g Feta Cheese 
Pinch of Paprika 
Salt & Pepper to taste

Preheat oven to 200°C, Line a baking tray with baking paper.
Prepare sweet potato, place in large bowl, drizzle 2tbsp of olive oil over sweet potato until well coated.
Scatter sweet potato over baking tray, so the cubes are spaced out. Bake in oven for 25 mins.

Heat 1tbsp of olive oil in small pot/pan on medium heat, add onion and garlic, cook until tender.
Add your greens into the pot, cook for a further 2 mins until wilted. Set aside.

In a separate small bowl lightly whisk together the cream with 4 eggs, season well with salt, pepper & paprika. Set aside.

Remove sweet potato from oven and tip into a large casserole dish, mix in the greens with onion and garlic until well blended.
Pour egg and cream mixture over the whole dish, you may stir gently so it is evenly distributed.
Finally crumble 100g of feta cheese of your whole dish, bake in the oven for a further 25 mins, until golden brown.


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I paired mine with arugula & yoghurt sauce.
Serve & Enjoy!
Deb

Instagram : @deboraolafsson

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