Tatiana’s Veggie Frittata — Body Fusion Best Dietitian Sydney

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Looking for a delicious veggie filled meal that is SUPER easy to make, won’t make a big mess in the kitchen and taste finger licking good. This recipe would serve 6 generous portions served with a side garden salad as a complete meal.

Ingredients:

• 2 red onions

• 2 large sweet potato

• 1 large bunch of kale

• 500g button mushrooms

• 3 cloves of garlic

• 1 tablespoon dried oregano or thyme

• 4 tablespoons of extra virgin olive oil

• 12 eggs

• 285g jar marinated roasted capsicum

• 100g block feta cheese

Method

1. Preheat oven to 220 degrees Celsius

2. Peel and then dice the sweet potato into cubes and slice the red onion

3. Place sweet potato and onion into a baking tray with 2 tablespoons of olive oil, crack of salt and pepper

4. Bake for 20 minutes or until potatoes have cooked through

5. Meanwhile, slice the mushrooms and chop the kale into pieces

6. Heat a large frypan with 1 tablespoon of olive oil and sauté 2 cloves of garlic

7. Add mushrooms and dried oregano and cook until soft and brown. Remove from pan

8. Add 1 tablespoon olive oil into the pan with the last garlic clove (crushed) and sauté

9. Add kale leaves and stems and sauté until leaves wilt

10. In a large bowl crack and whisk the eggs and season with pepper

11. Add all the cooked vegetables as well as the marinated capsicum strips into the egg mixture

12. Mix together quickly and pour into a oven dish lined with baking paper

13. Crumble over block of feta and cook for 20 minutes or until eggs are cooked all the way through

14. ENJOY 🙂

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Ashleigh Brunner

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