1 or 2 kumara, peeled and chopped into bite-sized pieces
olive oil
1 clove garlic, minced
1 small onion, diced
2 ½ cups broccoli florets
4 eggs, beaten
½ cup parmesan cheese, grated
chilli flakes if desired
salt and pepper
Preheat oven to 200. Arrange kumara pieces on a baking sheet and drizzle with olive oil. Roast until just tender. Heat an oven-proof skillet with and drizzle a little bit of olive oil. Add the garlic and onion and cook until onion is tender and beginning to brown a bit. Add the broccoli and stir around to incorporate all the flavours. Season with chilli flakes (if using), salt and pepper. Add the roasted kumara and stir around again. Pour eggs into the skillet cook for a minute or two on the stove. Set oven to Grill. Sprinkle parmesan cheese evenly over the top and transfer skillet to the oven to finish cooking. Remove when frittata has set on top and cheese is melted.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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