Hey guys! How are you today? I’m This is my super easy breakfast frittata loaded with red kidney beans, sweet potato and off course spinach!! I call this guy super versatile because this could be used as an egg roll filling plus a very high protein breakfast scramble or add in some more veggies and turn it into an egg salad. How easy is that right? 4 things out of 1 recipe I created for breakfast. With just 10 minutes on the clock and 8 ingredients in hand you can whip this up for a satisfied protein breakfast. You could totally do the same if you are avoiding the egg yolks or you could reduce the number of egg yolks too.
- 10 eggs
- 500 grams Sweet potato
- 500 grams Spinach
- 200 grams Red kidney beans
- 1 Capsicum
- Black pepper
- Mexican seasoning
- Coconut oil
- Salt to taste
WHY THIS FRITTATA?
- High protein
- Pre workout
- 10 minutes only
- This could be turned into a quick breakfast scramble, roll filling or a egg salad too!
Soak the kidney beans overnight.
In a pressure cook boil the kidney beans for about 2 whistles.
While that’s boiling chops the sweet potato into tiny bits, chop spinach and capsicum too.
Next in a bowl whisk the eggs together.
Your ingredients are prepped up and your red kidney beans are boiled too. Rinse the kidney beans and set aside.
Now heat up your frying pan and see that it’s large enough to contain 10 eggs and the filling.
Add oil to the heated pan and drop in the tiny chopped potato and let it cook for about 2 minutes.
Now pour in the whisked eggs.
Next immediately add boiled red kidney beans, chopped capsicum and spinach.
Add some salt, freshly ground black pepper and mexican seasoning from Keya.
Close it with the lid and let it cook for about 5 minutes on low flame as the sweet potatoes shouldn’t burn.
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And your breakfast frittata is ready!