Yam and Egg Frittata (Dairy & Nut Free)

Ingredients

• about 450 g Yam
• 6 large Eggs
• 1/2 cup Plant-based milk (Oat)
• 2 cups Spinach
• 1/2 medium Onion
• 1/2 medium Red bell pepper
• 2 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Peel the about 450 g of yam using a sharp knife, then carefully cut it into 1.27 cm cubes. Place the about 450 g of diced yam into a medium pot and cover it with water; bring to a boil over high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the yam pieces are tender when easily pierced with a fork, then drain the cooked yam thoroughly.
2. 2In a medium bowl, crack the 6 large eggs. Add the 1/2 cup of plant-based milk (Oat), 1/2 tsp of salt, and 1/4 tsp of black pepper, then whisk vigorously with a fork or whisk until the mixture is well combined and slightly frothy.
3. 3Finely dice the 1/2 medium onion and 1/2 medium red bell pepper. Heat a 25.4 cm oven-safe non-stick skillet over medium heat, add the 2 tbsp of vegetable oil, and once the oil is shimmering, add the diced 1/2 medium onion and 1/2 medium red bell pepper to the skillet; sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent. Add the 2 cups of spinach to the skillet and cook for 2-3 minutes, stirring, until the spinach has wilted completely.
4. 4Add the drained about 450 g of cooked yam cubes to the skillet with the sautéed vegetables and stir gently to combine all ingredients evenly in the pan. Pour the whisked egg mixture evenly over the yam and vegetables in the skillet, gently shaking the pan to ensure the egg mixture settles around all the ingredients.
5. 5To cook on the stovetop: Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the edges of the frittata are set and the center is mostly firm with only a slight jiggle. To cook in the oven: Preheat your oven to 175°C, then transfer the oven-safe skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed, golden brown on top, and a knife inserted into the center comes out clean.
6. 6Carefully remove the skillet from the heat (or oven) and let the frittata cool in the pan for 5 minutes before slicing. Cut the frittata into 4 equal wedges directly in the skillet and serve warm.

Substitutions

Related Guides