A Nice Light Baked Sweet Potato, Spinach & Feta Frittata for Supper with a Fresh Bistro Mixed Leaf Salad. This makes around 6 Servings & is approx 2pps on F&H & around 6pps if pointing per Serving. An exquisitely light dinner before weigh in and can be enjoyed hot or cold. I really hope you enjoy x 
Baked Sweet Potato, Spinach & Feta Frittata

2 Medium Sweet Potatoes 
6 Eggs 
80g Feta 
1 Bag Fresh Baby Leaf Spinach 
5 Spring Onions diced 
65mls Skimmed Milk 
Whole Nutmeg 
Salt & Black Pepper  

 Peel the sweet potatoes & cut into large cubes. Bake in a preheated oven at 200c on a lightly sprayed baking tray for around 25 mins until soft. Set aside to cool slightly. Meanwhile lightly fry the spring onions & spinach in spray oil in a pan until the spinach wilts down. Break the eggs into a bowl & season well with salt & pepper & grate about ¼ clove nutmeg into the mix. Beat the eggs with the milk well. Layer half the sweet potatoes, spinach & spring onion & half the crumbled feta into an ovenproof quiche dish lightly oiled with spray oil. Add another layer of the sweet potatoes, spinach, spring onion & pour the egg mixture over the top. Crumble the remaining feta on top & bake in a preheated oven at 200c for approx 35/40 mins or until golden brown & cooked through. Slice, serve with salad & Enjoy! Can be eaten hot or cold.