Instructions

1. Preheat the oven to 400 F. Chop or slice sweet potatoes and toss in 1 Tbsp of the avocado oli. Place on a baking sheet covered with parchment.
2. Grease a large shallow round baking dish/cake pan with the remaining 1 Tbsp of avocado oil, making sure to grease the sides well.
3. Add remaining ingredients, stirring well and gently with a fork.
4. Place the baking dish on top of a baking sheet lined with parchment paper just in case a bit of the oil rises above the egg white mixture (optional, but I do this to avoid grease dripping down into the oven as the egg whites rise and cook).
5. Bake both trays in the oven for 30-35 minutes until egg whites are firmly set. Watch your sweet potatoes! If you’ve diced them they’ll cook faster. Remove from the oven and slice Frittata into 4 pieces when cooled.
6. Serve each slice with a ¼ of the roasted sweet potatoes.