Egg-Free Yam and Vegetable Frittata

Ingredients

• about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel the about 450 g of yam, cut it into 2.54 cm 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 25.4 cm 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 25.4 cm 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 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

Related Guides