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Mini kumara frittatas
Photography:Tanya Zouev


  • 1 tablespoon light olive oil
  • 1 medium kumara, peeled, cubed
  • 1 red capsicum, cut into strips
  • 2 cups asparagus pieces or baby spinach leaves
  • 6 eggs, lightly beaten
  • 3 green onions (shallots), finely chopped
  • 1 teaspoon chopped oregano
  • 1 tablespoon grated parmesan
  • wholegrain or turkish bread, toasted

Mini kumara frittatas

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Heat half of oil in a large frying pan on medium. Cook kumara for 5 minutes, stirring, until just tender. Remove.

Heat remaining oil in pan on high. Cook capsicum for 5 minutes, until tender. Remove. Add asparagus and stir-fry on medium heat for 3 minutes, until softened. Add ½ cup water and cook for 2 minutes, until tender. Remove and set aside to cool.

Combine egg, green onion, oregano and parmesan in a bowl. Season with pepper and fold in vegetables.

Spray pan with oil and heat on medium. Spoon mixture into oiled egg rings in pan and cook for 2 minutes each side, until golden. Serve with toast.

Tip: light olive oil is lightly flavoured, but contains the same amount of fats as other oils.

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