Autumn Frittata

Prep time: 20 mins
Bake time: 20 mins
Gluten Free

Easy and delicious. This autumn vegetable frittata is the perfect lunch as the days get cooler. Packed with seasonal vegetables, it is also a perfect way to sneak in those extra goodies for kids.

Ingredients:

• 2 cups chopped Organic sweet potato (1cm cubes)
  
• 1o organic mushrooms (halved or quartered)
  
• 1 cup chopped kale
  
• 1/2 cup spinach
  
• 2 sprigs of spring onion
  
• 1/2 cup Peace, Love & Vegetables Beetroot & Herb Kraut
  
• 8 Organic eggs
  
• 1 Tbsp garlic
  
• 1 Tbsp Organic Olive Oil
  
• Salt & pepper to season
  
• Sunflower sprouts to garnish
• *optional 1/4 cup feta

Method:

1. Preheat oven to 200 degrees and line a a baking tray + frittata tin.
   
2. Coat chopped sweet potato with olive oil and cook in the oven for about 15mins or until just soft.
3. Whilst sweet potato is cooking, mix all other ingredients in a bowl. Then add the cooked sweet potato.
4. Spoon mixture into the frittata tin and cook in the oven for 20mins or until the egg is cooked through.
5. Top with sunflower sprouts before serving.

Recipe by @emjoysmith_