Kumara and Herb Frittata
A kumara frittata is good for a weekend breakfast or to slice up for lunch. Roast the kumara first with a little paprika so it's tender and a bit caramelised before it goes in with the eggs. It holds together well enough to eat cold the next day.
Ingredients
Makes 4 servings
- 12 eggs
- 600g Kumara
- 160g Red onion
- 60ml Olive oil
- 20g Fresh parsley
- 8g Smoked paprika
- Salt and pepper, to taste
Method
- Preheat oven to 180°C. Dice kumara and roast with olive oil and paprika for 20 minutes until tender.
- Whisk eggs with salt, pepper and chopped parsley. Sauté sliced red onion in an ovenproof frying pan until soft, then stir in roasted kumara.
- Pour egg mixture over vegetables. Cook on hob for 2 minutes until edges begin to set, then transfer to oven.
- Bake 12–15 minutes until puffed and set in the centre. Season to taste, slice and serve warm.
Nutrition
Per serving: 492 kcal · 22.9g protein · 36.8g carbs · 28.6g fat