by Sierra Ryland
Here is a great breakfast recipe for using up the weeks leftovers. Keeps really well in the fridge for the week, so great to make ahead and eat whenever you fancy a break from your oats or regular eggs. It's awesome both hot or cold.
Yield: 6-8 servings
- 12 eggs
- 1 medium kumera, sliced thinly
- 1 medium onion, diced
- Coconut oil to cook in
- 2C any leftover veges
- 1/4C fresh herbs
- 1/2C milk (or natural yoghurt)
- 1/2C cheese
1. Add oil to fry pan (choose a pan that can go in the oven too) and when hot add kumara and onion. Cook until soft. Add remaining veges and cook until soft. 2. Meanwhile beat the eggs vigorously until frothy. Add the milk or yogurt then stir in the herbs. 3. Pour egg mix over veges in the pan. Lower the heat and cook for about 10mins. It will cook faster and more evenly if you pull the edges away from the sides of the pan and tilt uncooked mixture into the gaps. 4. Once the underside looks cooked, removed it from the heat and then add the cheese. Put under the grill until top is golden brown. 5. Use a plate to flip the frittata out. Cut into serving sizes.