So, for those of you who follow this blog, you’ll probably have noticed that my posts these days have been looking a little bland.
Enter, Colourful Frittata. It’s the perfect way to use up any leftovers and the combination of egg and sweet potato will keep you going for hours! This particular one is adapted from Jordan & Jessica Bourke’s recipe in “The Guilt Free Gourmet” but you can really use any (colourful) vegetables you have.
– 1 large sweet potato
– 2 red onions, sliced into crescents
– 1 cup ripe cherry tomatoes
– 2 tbsp balsamic vinegar
– 4 cups kale/spinach
– 8-10 eggs depending on the size of your pan
– olive oil, sea salt and pepper
1. Preheat the oven to 180 degrees.
2. Cut the potato into rounds about 1cm thick. Toss in a roasting pan with 2 tbsp olive oil and a little salt and pepper. Roast in the preheated oven until just browned and starting to blister (about 20 minutes)
3. About 5 minutes after you put the sweet potato in, toss the red onions and tomatoes on a baking sheet with a few tablespoons of oil, the vinegar and a sprinkling of salt and place in the oven for 15 minutes. The skins of the tomatoes will have just popped open and the red onions should have begun to caramelize.
4. Meanwhile, pour boiling water (from the kettle) over the kale and leave to stand for 2 minutes. Remove and refresh with cold water.
5. Crack the eggs into a bowl, whisk and season well.
6. Place the sweet potato, kale, tomatoes and onion (reserving some for on top) in the Quiche dish, ovenproof frying pan or (in my case) cake tin!
7. Pour the beaten eggs over the top and finish with the reserved vegetables on top so that you can see their colour.
8. Cook in the oven for 25 minutes or until the top is just firm to the touch. Serve with a mixed salad and a drizzle of balsamic.