Chop sweet potatoes into cubes and coat in coconut oil and paprika before roasting in the oven for 20 minutes
Add asparagus to a small saucepan with boiling water and cook for 3 minutes. The asparagus should soften ever so slightly but you still want it to keep the shape and colour
In a mixing bowl whisk together the eggs and milk and season with salt, pepper and chili flakes
Layer the bottom of your skillet with the sweet potatoes, pour the eggs over the top and then carefully place the asparagus over the top
Preheat the grill
Put skillet on the stove over a medium heat and cook until the bottom and sides of the frittata are cooked. The top should still jiggle
Put the skillet under the grill for around 7 minutes. It is ready when the top of the frittata is set and is starting to turn golden
Remove from oven and let sit for a few minutes before serving. Sprinkle with spring onions and serve with a fresh salad or your favourite side dish
Recipe by at https://www.caseyjade.com/sweet-potato-asparagus-frittata/