Vegetable Frittata - Cooking With Ayeh

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is typically less expensive.

Preheat oven to 220°C/425°F.

Wash and dice sweet potatoes into cubes, I prefer leaving the skin on however you can also peel them. Add to a baking dish.

Slice red onion into strips, add to the potatoes.

Pour over ½ the oil, season with salt and pepper and add to the oven to cook for approx 20 minutes (until potatoes are cooked).

In the mean time, chop garlic and sauté in a pan with remaining oil over medium heat.

Chop mushrooms, add to the garlic and once they have browned, season.

Wash and shred kale leaves, sauté with the mushrooms.

In a large bowl, crack the eggs, season and mix to combine.

Add all the cooked vegetables from the oven and pan to the egg mixture, mix together quickly so the eggs don’t scramble.

Using the same oven dish, spray olive oil around the sides and bottom, pour in the egg and vegetable mixture and flatten so it’s an even layer.

Crumble over the feta cheese, add the dish to the oven and cook for 20 minutes (until the eggs are cooked). Stick a toothpick inside to check they have cooked all the way through.

Let the frittata cool for 5-10 minutes, slice into pieces and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens