Proudly supported by 
Tips- Add other veggies, such as shredded kale leaves, zucchini or broccolini.
Ingredients
1 tablespoon olive oil
250g red baby potatoes, skins on, very thinly sliced
250g sweet potato, very thinly sliced
1 red onion, peeled, thinly sliced
2 medium chillies, seeded, finely chopped
Salt and cracked black pepper
125g broccoli florets
1 cup green peas
12 large eggs, whisked
⅓ cup (80g) Jalna Greek Yoghurt
½ teaspoon ground turmeric
Zest of 1 lemon
1 tablespoon black sesame seeds, toasted
Micro herbs, to serve (optional)
Herb Yoghurt
1 cup (250g) Jalna Greek Yoghurt
¼ cup chopped mint leaves
1-2 teaspoons lemon juice, to taste
Salt & pepper, to taste
Method
-
Make the herb yoghourt by combining all ingredients.
-
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. Coverand cook until the potatoes are nearly tender, scraping along the bottom of the panoccasionally, 5-7 minutes.
-
Add the broccoli and peas and cook a further 2-3 minutes, covered.
-
Whisk the eggs, ⅓ cup Jalna yoghurt, turmeric, zest, salt and pepper and pour over the potato mix. 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.
-
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 yoghourt and sprinkled with black sesame seeds. Add micro herbs, to serve (optional).This is an edited recipe extra from Jalna.
