A great lunch or dinner option when you want something quick and substantial. This is also a lovely one to make when you’re having guests over for brunch.
If you’re not a fan of the specific ingredients I’ve used, or haven’t got them in the fridge, try free-styling. Frittatas really are so simple to make, tend to taste good no matter what ingredients you use and they’re a great way to get a good helping of veggies and protein.
Another thing; if you’re a bit pants at making omelettes, frittatas are a great option because the grill will do the cooking from the top, so you don’t need to worry about the base burning to the bottom of the pan.
Serves: 4 portions (1 quarter each)
Cooking time: 20 – 25 minutes
1 medium sweet potato
1 cup black beans (pre-cooked/tinned)
2 handfuls chopped kale
1/2 red pepper
1/2 red onion
handful baby plum tomatoes
3 cloves garlic
3 large organic eggs
1/2 tsp chilli flakes
1 heaped tsp smoked paprika
1 tsp coriander powder
Optional: grated cheese of your choice
Boil a kettle of water while you peel the sweet potato and chop into chunks. Place in a saucepan with the boiling water and allow to simmer over a medium heat for 10 – 15 minutes until the potato is cooked through.
Chop the vegetables and heat a tablespoon of extra virgin olive oil in a large frying pan over a medium heat. Fry the onions until they soften and then add the red pepper, baby plum tomatoes and garlic. Cook for another couple of minutes before adding the kale and black beans (drained). Combine the contents of the pan fully and turn the heat right down.
Turn on the grill to 200°C.
Drain the sweet potato chunks and add to the frying pan. Add a little more oil if everything has been absorbed but keep the heat low.
In a separate bowl, whisk the eggs together with the spices until smooth. Pour into the pan evenly, submerging all the veggies. Allow to cook for a couple of minutes and grate a little bit of cheese on top if you fancy treating yourself.
Transfer to the grill and cook for 4-5 minutes until the frittata is cooked through. Slice into quarters and serve with a side salad.