ALLERGIES: No grains No dairy No gluten No nuts

INGREDIENTS • 300g sweet potato, peeled and cut into 1cm cubes• 300g white potato, peeled and cut into 1cm cubes• 200g baby spinach leaves• ¼ cup olive oil• 1 large onion, finely diced

METHOD • Preset oven to 160°C (325°F).• Heat oil in deep ovenproof pan, on stovetop, to medium high.• Add onions, and both potatoes and fry, stirring until golden (approx 15 mins)• Add spinach and stir to combine.• Add salt, pepper, coriander and dill to egg mixture and pour over the top.• Place dish in oven, and bake for a further 15-20 minutes, until potatoes are tender.• Serve hot or cold.

SPINACH AND POTATO FRITTATA

Prep time: 10 mins Cook time: 30-40 mins Serves: 6

www.allergycookingmyway.com

• 10 eggs, lightly beaten with ½ cup water• 1 tsp pink rock salt• ¼ tsp ground black pepper• ¼ cup coriander leaves, finely sliced• 1 tbsp dill, finely sliced