Egg-Free Yam and Vegetable Frittata

Ingredients

• 1 lb Yam
• 1/2 medium Onion
• 1 medium Bell pepper (any color)
• 2 cups Spinach
• 1/4 cup Nutritional yeast
• 2 tablespoons Plantain Flour
• 1/2 cup Vegetable broth
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Peel the 1 lb of yam, cut it into 1-inch cubes, and place it in a large pot. Cover the yam with water and bring it to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the yam is very tender when pierced with a fork. Drain the water completely and transfer the cooked yam to a large bowl, then mash it thoroughly with a fork until smooth.
2. 2While the yam cooks, finely dice the 1/2 medium onion and the 1 medium bell pepper. Heat the 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced 1/2 medium onion and 1 medium bell pepper to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent.
3. 3Add the 2 cups of spinach to the skillet with the softened vegetables. Cook for 2-3 minutes, stirring constantly, until the spinach has completely wilted and reduced in volume.
4. 4To the large bowl containing the mashed yam, add the sautéed 1/2 medium onion, 1 medium bell pepper, and 2 cups of spinach. Also add the 1/4 cup of nutritional yeast, 2 tablespoons of plantain flour, 1/2 cup of vegetable broth, 1/2 teaspoon of garlic powder, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients thoroughly with a spoon until everything is well combined and forms a thick, uniform mixture.
5. 5Pour the entire yam and vegetable mixture into the same 10-inch oven-safe skillet, spreading it evenly with the back of a spoon. Transfer the skillet to the preheated oven and bake for 25-30 minutes at 375°F (190°C), or until the top is golden brown and the frittata feels firm to the touch in the center.
6. 6Carefully remove the skillet from the oven. Let the frittata cool in the skillet for at least 10 minutes before slicing and serving; this allows it to set fully and makes it easier to cut.

Substitutions

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