Easy Veggie Frittata

This delicious meal is protein and nutrient rich, super easy to make and can be great meal prep for those busy weeks. It makes for a quick and healthy breakfast or a tasty lunch.

Vegetarian | Gluten Free | Dairy Free

Ingredients

1 red onion
1 large sweet potato
2 big handfuls kale leaves
200 g mushrooms
1 garlic clove
3 tablespoon olive oil
6 free range eggs
1 tbsp cumin
1 tsp garam masala
Salt and pepper to taste
Olive oil

Instructions

1. Heat your oven to 220°C

2. Wash and cut sweet potatoes into small cubes. You can leave the skin on or peel them. Put them in a baking dish.

3. Slice the red onion into thin strips and add them to the potatoes.

4. Pour half of the oil over the potatoes and onions. Sprinkle with salt and pepper. Put the dish in the oven and cook for about 20 minutes, until the potatoes are soft.

5. While the potatoes are cooking, chop the garlic. Cook it in a pan with the remaining oil over medium heat.

6. Chop the mushrooms and add them to the garlic. Cook until they turn brown, then sprinkle with salt.

7. Wash the kale leaves and shred them. Add them to the pan with the mushrooms and cook for a bit.

8. In a big bowl, crack the eggs and add some salt and pepper. Mix them well.

9. Add all the cooked vegetables from the oven and the pan to the egg mixture. Stir quickly so the eggs don't cook too fast. Add spices and combine well.

10. Line a baking dish with baking paper. Pour the egg and vegetable mixture into it and spread it out evenly.

11. Bake for 30 mins or until cooked through. Let the frittata cool for 5-10 minutes, then cut it into pieces and enjoy!

We hope you love this recipe! Remember to tag @aesarahealth if you give it a try!