Vegetable Frittata with Black Sesame & Herb Yoghurt
Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 6 people
Estimated cost per serve is 13.08 dollar
Difficulty level: 3 out of 4
20 Ingredients
Number of servings
6
Herb yoghurt
- 250grams Jalna Greek Yoghurt
- 1/4 cup mint leaves, chopped
- 1-2teaspoons lemon, juiced (to taste)
- 1 pinch salt (to taste)
- 1 pinch cracked black pepper
- 1tablespoons olive oil
- 250grams red baby potatoes, skins on, very thinly sliced
- 250grams sweet potato, very thinly sliced
- 1 red onion, peeled, thinly sliced
- 2 medium chillies, seeded, finely chopped
- 1 pinch salt (to taste)
- 1 pinch cracked black pepper
- 125grams broccoli florets
- 1 cup green peas
- 12 large eggs, whisked
- 80grams Jalna Greek Yoghurt
- 1/2teaspoons ground turmeric
- 1 lemon, zested
- 1tablespoons black sesame seeds, toasted
- micros herbs (to serve, optional)
Description
Try this veggie-packed frittata with a spicy kick. Served with herbed yoghurt on top, it’s a flavourful dish you’ll make again and again.
Method
Step 1 of 6
Make the herb yoghurt by combining all ingredients.
Step 2 of 6
Preheat grill to high. Heat the oil in a large ovenproof 30cm heavy based frying pan over a medium heat. Stir in the potatoes, sweet potato, onion and chilli, with salt and pepper.
Step 3 of 6
Cover and cook until the potatoes are nearly tender, scraping along the bottom of the pan occasionally, 5-7 minutes. Add the broccoli and peas and cook a further 2-3 minutes, covered.
Step 4 of 6
Whisk the eggs, 1/3 cup Jalna Yoghurt, turmeric, zest, salt and pepper and pour over the potato mix.
Step 5 of 6
Reduce heat to moderately low and cook until the eggs are just set, carefully lifting the frittata and tilting the pan so the uncooked egg runs to the underside.
Step 6 of 6
Place pan under a hot grill for a few minutes, until the top of the frittata has puffed up and set. Serve in the pan, warm or at room temperature, dolloped with herb yoghurt and sprinkled with black sesame seeds.
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