Here’s a mid-week speedy breakfast/brunch/lunch/supper recipe for you wonderful humans!
A lil time-saving trick I love is to microwave potatoes for a few minutes until they’re soft which cuts their cooking time in half (for a baked potato I microwave them whole for 5 minutes, coat in oil and then bake them for 10-15 minutes to crisp them up instead of baking for >1hr!)


  • 1 small/medium sweet potato
  • Tenderstem broccoli
  • 1/2 sliced red onion
  • 1 clove crushed garlic
  • Large handful spinach
  • 4 eggs
  • Seasoning: 1.2tsp wholegrain mustard, pinch of chilli flakes, mixed Italian herbs
  • Toppings: feta, sun-dried tomatoes, pesto


  1. Wash and prick the sweet potato before microwaving for 3 minutes to soften
  2. In a heavy frying pan cook all the veg and garlic together before adding the sweet potato when it is ready (keep the skins on for that extra fibre)
  3. In a mug whisk the eggs with a splash of milk/mylk, mustard, herbs, chilli flakes, S+P 
  4. Pour the egg mix into the pan and add the toppings 
  5. Cook on the hob for a couple of minutes before transferring to the oven/grill to cook the rest of the frittata for around 10 minutes (or until all the egg has cooked)
  6. Serve with fresh leaves

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