Ingredients:
- 3 eggs
- 5 spinach leaves
- Half salsiccia fresca Tornillo
- 50 gr wholegrain flour
- 20 gr water
- A pinch of salt
- 1 spoon of Parmesan cheese
- 4 green olives, halved
- Spring onion
- 1 sweet potatoes, cut in cubes
- 3 spoon of coconut milk
To make the sweet potato sauce, bake the sweet potato until soft. Then add the milk, season with salt and pepper and blend it until nice and smooth. Keep aside.
Beat the 3 eggs, chop thinly the spinach and add them to the eggs. Add a pinch of salt and put the mixture in a small bowl (oven safe). Bake until the eggs are cooked all the way through.
In the meantime, cut the sausage in smaller pieces and bake it quickly on a pan.
For the cracker, mix all the necessary ingredients (flour, water, Parmesan cheese and salt) and use your hands to knead the dough. Let it rest for 15 minutes in the fridge and then use a rolling pin to roll it out to a thickness of 2 mm. Use a cutter to get a nice round shape and bake it at 180 degrees for 10 minutes.
Finally, chop the spring onions and compose your dish. Lay a couple of spoons of sweet potato sauce on your plate, add the frittata, the sausage on top, the greens and the cracker on the side. Enjoy!
