Mumma’s Easy Peasy Frittata – a family favourite
When I found out that dairy and gluten didn’t agree with me I really missed eating quiches and frittatas. I knew many others shared that challenge too so I created this delicious and easy recipe.
This is the simplest recipe and very tasty. Flavours mainly come from the caramelisation of the onions and the natural sweetness of the other vegetables. In my video you will notice that I have sliced the sweet potato and in the written recipe I have diced the sweet potato. There is really no right or wrong in cooking, just what you feel like on the day.
This recipe is also a great way to use up left over vegetables from your roast dinner.
Sweet potatoes or any root vegetables are grounding. So if you are feeling all over the place, stressed and in your head then get some of these beauties into you. Also great for weaning yourself off sugar as the natural sugars will be satisfying for the sugar cravings, not to mention that they are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. A very versatile vegetable. We even stir fry the leaves to eat as they are so easy to grow. They are simply just yummy!
- 1 onion or leek sliced thinly
- 1 medium sweet potato sliced thinly or roughly diced in 2 cm cubes
- 1 tablespoon coconut oil
- 1 teaspoon of Himalayan salt
- Pepper to taste
- 1 head of broccoli
- 8 organic eggs
- 1 can organic coconut milk or cream
- A handful of parsley or favourite chopped herbs (optional)
- A cup of love
- Preheat the oven to 180 degrees celsius.
- Place onions, sweet potato and coconut oil in a square Pyrex baking dish. Toss the vegetable through the coconut oil. Pop into the oven.
- After 20 minutes toss. Bake another 20 minutes or sweet potato is cooked.
- Prepare the broccoli in pieces and blanch with boiling water for about 2-3 minutes then drain.
- If you prefer to make large muffin frittatas then arrange your muffin cups in a muffin tray and divide your vegetables evenly before pouring in the egg mixture.
- Whip up the eggs with a fork adding salt and pepper then the coconut milk and your cup of love
- When the sweet potato is cooked add the drained broccoli to the pyrex dish and pour the egg mixture over.
- Bake for 45-50 minutes at 165 degrees celsius or until golden and the egg doesn't wobble in the middle of the frittata.
- Muffin variation may take a shorter time to cook so check at 30 minutes.
- Remove the muffins to a cooling rack once cooked to the bottle doesn't go soggy