Vegetable Frittata

By Cooking With Ayeh · 50 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F).
2. Dice the sweet potatoes into cubes (skin on or peeled) and put them in a baking dish. Slice the red onion into strips and add it to the potatoes.
3. Drizzle over half the oil, season with salt and pepper, and roast for about 20 minutes until the potatoes are cooked.
4. Meanwhile, chop the garlic and sauté it in a pan with the remaining oil over medium heat.
5. Chop the mushrooms and add them to the garlic. Once they have browned, season them.
6. Shred the kale, wash it, and sauté it with the mushrooms.
7. In a large bowl, beat the eggs with salt and pepper until combined.
8. Quickly mix the roasted vegetables from the oven and the pan into the eggs, so the eggs do not scramble.
9. Grease the sides and bottom of the same baking dish with olive oil spray. Pour in the egg mixture and flatten it into an even layer.
10. Crumble the feta over the top, bake for 20 minutes until set, then check the centre with a toothpick; it should come out clean.
11. Leave to cool for 5-10 minutes, then slice and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicOnionEggCheeseMushroomRed onionFeta cheeseSweet potato