Good Afternoon! I hope this finds you well….can you believe it is only 12 more sleeps until Christmas….which means only 10 more sleeps until my twins turn 3 and a double birthday party is happening…..I feel ‘kind of’ organised, but getting 100% organised with gifts and food the menu is my plan for this weekend. Are you all ready to go? 

Yesterday we said farewell to Bekah (hubby’s cousin) who was with us for 3 months from Texas, America. It is crazy that the time really just flew. The big girls were so sad yesterday and Miss 9 couldn’t compose herself to even go to school. The twins had a cute conversation between themselves…Master almost 3 said “Bekah gone to America” …. Miss almost 3 replied with “she be back 1 minute” ….. hubby and I of course had heavy hearts also, as our home and lives have been filled with her vibrance and everything seemed so quiet. We all knew it was short term though and Bekah has family eagerly waiting her arrival at home for her and our lives will quickly get back to ‘normal’ (whatever that may be!). Thank goodness for technology these days, with Facebook and Skype there is not excuse  not to keep in touch! We were blessed to have the quality time with Bekah and many happy memories were made….finishing off with a fun surprise “Aussie” party the night before she left! 

I have a lovely recipe to share with you today…I find frittatas such a filling  and satisfying lunch and the kids love it so much too! Since creating this recipe we have had it twice for dinner also served with a side salad and the kids even had it for breakfast! I hope you love it as much as we do…..

sweet potato frittata

600g sweet potato – peeled and grated

6 eggs

2 x zucchini (approx. 300g) – grated

½ green apple – peeled and grated and excess juice squeezed out

½ bunch fresh chives – finely chopped

½ bunch fresh parsley – roughly shredded

pinch salt

¼ cup pepitas

Preheat oven to 200c and line a lasagne dish with baking paper.

Place the peeled and grated sweet potato into a medium bowl and cover with boiling water. Stand for 10 minutes then drain well.

In a large bowl place the 6 eggs and whisk well. Add the prepared sweet potato, zucchini, apple, chives, parsley and salt. Mix well.

Pour egg mixture into the lined lasagne dish and sprinkle evenly with pepitas. Cook for 30-35 minutes.

Serve as is or with a salad on the side or make it a little fancier by topping it with smoked salmon, feta or a dollop of homemade mayonnaise – YUM!

Enjoy! 

On a side note, it seems that my Facebook posts are only getting seen by 1%-10% at best which makes me sad to think that all my hard work is being missed! To make sure you don’t miss out on my recipes, please head to the homepage of my website and pop in your details so you can get these blogs sent straight to your email address. 

Have the most beautiful weekend and chat again next week!

Take Care of You,

Collette x

sweet potato frittata