Flex F_UK_2018_April | Page 61

4 35 Kcal 33.6 g Pro tein 27.3 g Fat s 11g C a r bs Sweet Potato and Kale Frittata with Chicken Sausage Ingredients: (makes enough for 4) 5 eggs 10g diced red onion 10g cooked/ diced sweet potato 10g kale 10g diced bell pepper 2 100g chicken sausages 40g spinach 2 avocado Method: 1. Add 1 tablespoon of olive oil to a non-stick frying pan and fry the onion and peppers for 3 minutes. Add the kale and sweet potato and cook for a further 3 minutes. 2. Crack the eggs into a bowl and beat well before adding to the pan. Cook on a low heat for 5 minutes or until the surface begins to cook through. Carefully flip the frittata and cook for a further 3-5 minutes. 3. Poach the sausages in simmering water for 7 minutes. Once cooked through, drain in a colander and allow to cool for 5 minutes. Once cool enough to handle, remove the outer casing and slice. Place the sliced sausage in a pan and colour gently. 4. Serve with half an avocado and 10g spinach per portion. APRIL 2018 | FLEX 59