Full of sweet potato, eggplant, zucchini and feta that will provide you with loads of antioxidants, carotene, vitamin A, B6, C, folate and so much more.
Enjoy this delicious frittata for breakfast, brunch or any time.
100g eggplant (aubergine)
200g sweet potato, peeled
1/2 tsp olive oil
1/4 onion, chopped
1 garlic clove, chopped
1/4 capsicum, diced
5 free-range eggs
185ml skim milk
125ml low fat yogurt
80g low fat feta, crumbled
freshly ground black pepper
1/2 tsp celery salt
40g baby spinach
80g zucchini (courgette) slices
Preheat the oven to 170°C (325°F/Gas 3). Slice the eggplant and sweet potato and arrange on a paper-lined baking tray. Bake for 30 minutes until softened and then cut into small cubes.
Heat oil in a frying pan and fry the onion, garlic and capsicum until softened.
Beat together the eggs, milk, hummus, yogurt, feta, capsicum and celery salt. Lightly oil four 250 ml (1 cup) quiche dishes and divide all the cooked vegetables, the spinach and zucchini among them. Pour the egg mixture over the top and bake for 35-40mins.
Recipe by Golden Door Executive Chef David Hunter