At bareMinerals, we’re all about nourishing ingredients — both in our clean beauty products and our recipes. That’s why we infused our STRENGTH & LENGTH Mascara and Brow Gel with a serum that helps support lash and brow hair at the root and reduce fallout. Lush lashes and healthy hair are our forever beauty goals, so we asked chef Jane Coxwell to create a recipe incorporating nutrient-dense foods that are known to help hair growth. Here, she walks us through this healthy frittata recipe with sweet potato and spinach — perfect for sharing at a cozy, at-home brunch.
Not only are frittatas endlessly versatile, but they’re also great for using up any vegetables you have left over. This one uses sweet potato and spinach, but you could easily throw in butternut and arugula or roast cauliflower and kale. Easy, quick and delicious!
Sweet Potato and Spinach Frittata
1 large sweet potato
1 red onion, finely chopped
2 large handfuls of baby spinach
3 tablespoon olive oil
6 large free-range eggs
4oz soft goat cheese
Pre-heat the oven to 400F.
Rub the sweet potato with 1 tablespoon of olive oil, then place on a tray and put in the oven for about 40 minutes, or until soft. Remove from the oven and leave to cool.
In an ovenproof frying pan, cook the onions in 1 tablespoon of olive oil over low-to-medium heat. They should cook slowly for at least 5 minutes and not get any color on them, just get soft and translucent. Let them cool a little before the next step.
Whisk the eggs in a large bowl, then add the onions, crumble in the goat cheese, add the sweet potato (using a spoon, scoop out chunks of the sweet potato, being careful to not add the skin) and spinach.
Add the zest of half of a lemon, season well with salt and black pepper and mix together gently.
Wipe out the pan you used for the onions and add a tablespoon of olive oil. Then, add the egg mixture over a medium heat and gently move around until the mix starts to set. Reduce the heat and cook it for a couple more minutes.
Place the pan in the oven for about 8-10 minutes, or until it’s just set. If you’re not sure, give the pan a little shake and watch the middle. If it still moves, it’s not quite done.
Serve with an arugula leaf salad with lemon vinaigrette.
Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.
Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.
Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.
Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.