Frittata With Sweet Potato & Spring Greens.

Packed full with plant protein and veggies - this frittata is loaded with goodness and delicious.

What you need for the frittata mix: 

1 pack of silken tofu -approx 300-350g

1 cup (approx 100g) chickpea flour 

1 tsp baking powder 

1 tbsp of nutritional yeast optional 

Salt & pepper 

1 tsp of turmeric 

(this should give you a thick but pourable consistency - add a splash of milk if too thick)

Your filling:

1 sweet potato - peeled and roughly sliced. 

1 courgette sliced 

A handful of spring greens, washed and thinly shredded 

2 tsps oregano or dried woody herbs 

Olive oil 

2 cloves of garlic chopped or grated. 

1 to 2 red onions, thinly sliced 

A sprinkle of chilli flakes - Optional 

A few sun-dried tomatoes 

A handful of your favourite cheese for topping 

Let's cook:

1. Get all of your frittata batter ingredients into a food processor or Nutribullet (this can be hand whisked, just much quicker with a mixer)

2. Blitz until you have a thick smooth mixture. 

3. In an oven proof pan, add a drizzle of olive oil and pop in your sweet potatoes. 

4. Cook on a medium heat for a few minutes, until slightly softened. 

5. Preheat your oven to about 180c.

6. Now add your garlic and onions to the pan with the sweet potatoes and let soften for a few minutes. 

7. In goes the rest of your veggies, oregano, chillies, salt and pepper. 

8. Mix this altogether and let the veggies cook for a few minutes. 

9. Pour in your frittata mixture into the pan. Mix in with all the veg and let this cook until the bottom and sides are starting to cook and brown. 

10. Top with your favourite toppings - I’ve used sun-dried tomatoes and cheese. 

11. Pop on a lid. This is ready to go into the oven until cooked through - approx 20 minutes depending on your oven. 

12. Take off the lid for the last 5 minutes to let the top really bubble and get a gorgeous colour on it.

13. Allow to cool slightly before carefully transferring onto a board to cut and enjoy!