Sweet Potato and Mushroom Frittata
This sweet potato and mushroom frittata served with kimchi on the side contains a powerhouse of immunity boosting properties. The sweet potato is a great source of vitamin A which is required by the body to maintain healthy mucous membranes and skin, the first level of immunological protection. Unpasteurised Kimchi is full of bacteria called lactic acid bacteria (LAB) and is a vegetable probiotic food that has many health benefits one of them being an immune promotion.
- 2 large free range eggs, beaten
- 1 small sweet potato, peeled and diced into medium sized chunks
- fresh thyme (can be substituted with dried)
- 150g oyster and maitake mushrooms (or any type of mushroom)
- 1 clove garlic, roughly chopped
- 1 tsp butter
- 1 tbsp feta, crumbled
- 1 handful of fresh pea shoots (or fresh herb such as parsley)
- extra virgin olive oil
- sea salt and pepper
- 2 tbsp unpasteurised kimchi (optional)
- Preheat oven to 180° Celsius (fan)
- Line baking tray with parchment paper, place sweet potato cubes on the tray. Scatter fresh thyme over, drizzle with olive oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes or until just cooked through.
- Heat the butter in a frying pan till hot, add the sliced mushrooms and chopped garlic stirring often until lightly browned. Season with a pinch of salt.
- Lightly butter a pie dish or similar, roughly 20cm x 15cm.
- Combine sweet potato and mushrooms and place in pie dish.
- Pour over beaten egg.
- Scatter crumbled feta and some more fresh thyme over the dish and bake in the oven at 180° till set in the middle, roughly 25-30 minutes.
- Garnish the frittata with fresh pea shoots and serve kimchi on the side.