Ingredients (for 8 portions/4 people)

Preparation time: 45 minutes

• 500 grams sweet potato (peeled)
• 1 onion
  2 cloves of garlic
• 350 grams sauerkraut
• 1 tablespoon olive oil
• 1 teaspoon Naturel Spices organic Masala Magic
• 1 teaspoon Naturel Spices curry powder
• Salt and pepper
• A few sprigs of fresh parsley
• 6 eggs
• 50 grams cream cheese (light)
• 60 grams grated cheese 30+
• 30 grams raisins

Preparation

1. Preheat the oven to 180 degrees.
2. Peel the sweet potatoes and slice them thinly with a mandoline.
3. Slice the onion into thin half rings and crush the cloves of garlic.
4. Cook the sauerkraut in a small pan according to the instructions on the packaging. In the last minute, warm the raisins together with the sauerkraut. Then let the sauerkraut drain a little in a colander and press out the moisture with a spoon.
5. Heat the oil in a pan. Sauté the onion and garlic until translucent. Add the sweet potato slices together with the masala, curry, pepper and salt. Fry this for about 5 minutes until the potato is just tender.
6. Chop the parsley finely. Beat the eggs lightly together with the cream cheese, some pepper and salt and parsley. Stir in the grated cheese.
7. Lightly oil a baking dish with some olive oil. Spread half of the sweet potato mixture over it, followed by half of the sauerkraut. Finish with the other half of the sweet potato and the rest of the sauerkraut. Pour the egg mixture over it and press everything down firmly.
8. Place the baking dish in the oven and bake for 35 minutes.
9. Let the frittata cool for about fifteen minutes before cutting it into wedges.
10. Serve the frittata with, for example, an arugula salad with some cherry tomatoes.

Tip:

Let the frittata cool completely and then divide the wedges over 4 prep containers and store in the refrigerator. That way you have a healthy lunch ready for 4 days.