Coconut Lentil Frittata

You guys may know by now that around three years ago at the start of my food and nutrition career, I developed my very own soup in partnership with Hart & Soul. Fast-forward three years and my soup is now stocked in every single Woolworths store in Australia and tonnes of independent supermarkets including IGA and Costco.

It's become super popular and I'm so proud that I created a recipe that so many people enjoy. It's honestly the best feeling. It's also a great soup in my opinion, because it is SO much more than just a 'heat and serve' soup if you want it to be! I use it in loads of my recipes for flavouring and today I'm sharing my favourite way to spice up your frittatas using it!

Ingredients

½ cup Hart and Soul Coconut Lentil soup

4 eggs, beaten

1/3 cup milk

Salt and pepper to taste

1 sweet potato, diced

50g feta, crumbled

Olive oil

Method

Preheat oven on 180 degrees Celsius

Toss sweet potato in a drizzle of olive oil and bake on a baking paper lined tray for 30 or so minutes until tender

In another bowl, whisk eggs, milk and soup together and season with salt and pepper

In a non-stick oven-safe pan (20cm) drizzle olive oil and place egg mixture and carefully place the sweet potato in. Top with feta cheese

Bake for 30-40 minutes, until golden on top. Serve right away while hot