(Paleo/SCD/dairy-free/vegetarian)
INGREDIENTS:
2 tbsp coconut oil (or butter if dairy-free).
1 red onion sliced.
1 large sweet potato peeled, chopped into large chunks and sliced.
2 courgettes sliced.
1 red Romano (or bell) pepper sliced.
6 eggs.
Handful of fresh chopped parsley.
Salt and pepper.
METHOD:
Heat the oil in a pan over a medium-low heat. Add the onions and fry gently until soft (8-10 mins).
Add the sweet potato slices and cook until soft, about another 8 minutes.
Add the courgette and red pepper slices and cook for further 4 minutes.
In the meantime, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture (use a balloon whisk if you have one).
Add the parsley to the eggs and combine well.
Season the egg mixture with salt and pepper and pour on to the cooking veggies.
Cook on low heat until just set, about 10 minutes.
Finish the frittata until golden under a medium grill.
Cut the finished frittata into wedges and serve with fresh green salad.
Enjoy hot or cold!
Alternatives/additions:
Use any combination of vegetables you like and feel free to use up any leftover veggies – my mum calls this dish ‘Sunday leftovers’!
Stir-fry some bacon or pancetta pieces with the onions for extra flavour if you are not a vegetarian and/or add a handful of grated cheese to the egg mix for an extra treat (goats or sheep’s cheese goes particularly well).
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