Vegetable Frittata

Vegetable frittata is my favorite go-to Sunday night meal!

It’s a great way to use up the older veggies in my fridge and create a meal that can be eaten throughout the week. I love egg-based meals as they provide an amazing source of protein to help stabilise blood sugar, support neurotransmitter production and promote muscle recovery.

This recipe makes around 6 servings. Make it for dinner and then enjoy for breaky or lunch over the next few days.

Ingredients:

• 2 sweet potatoes - cut into small cubes

• 2 tablespoons of olive oil

• 250g mushrooms - sliced

• 1 onion - sliced

• half a bunch of kale - stems removed and roughly chopped

• 2 tsp dried basil

• 2 tsp dried thyme

• 12 eggs - whisked

• 1/3 cup milk of choice (I use almond or soy)

• Salt and Pepper to taste

Method:

• Heat oven to 180 degrees Celsius

• In a bowl coat sweet potato with 2 tbs of the olive oil, place onto baking tray and bake for 25-30 minutes or until the sweet potato feels soft when a fork is put through.

• Meanwhile, heat the rest of the olive oil in a large fry pan on high heat. Cook onions until translucent - around 3 minutes.

• Add the mushrooms to the fry pan and cook for another 5 minutes or until they are brown.

• Turn down the heat to medium and add the kale. Stir until the kale starts to wilt and has reduced in size. Turn off the heat.

• Whisk eggs in a large bowl and add the thyme, basil, milk, salt and pepper.

• Remove sweet potato from the oven.

• In a large rectangular baking dish place the sweet potatoes and the vegetables from the fry pan and mix together.

• Add the egg mixture on top and mix again until the eggs and vegetables are combined

• Place the baking dish into the oven and cook for 35-40 minutes or until mixture is firm and the eggs on top start to brown.

Enjoy!