Sweet Potato, Cavolo Nero & Plum Tomato Frittata With Basil Oil
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You will need a 20-25cm/8-10in oven proof frying pan or quiche dish.
Preheat the oven to 180°C. Cut the potato in half lengthways and then into thin wedges. Toss in a roasting pan with 2 tablespoons of olive oil and a little salt, pepper and dried chilli/red pepper flakes. Roast in the preheated oven until just browned and starting to blister.
About 15 minutes before the sweet potato is done, toss the red onions and tomatoes on a baking sheet with a few tablespoons of oil, the vinegar and a sprinkling of salt and place in the oven. The skins of the tomatoes should have just popped open and the red onions begun to caramelise when the sweet potato is ready to take out. Leave the oven on for the frittata.
Remove the cavolo nero leaves from their stalks and blanch in salted boiling water for about 2 minutes. Remove and refresh with cold water.
Crack the eggs into a bowl, whisk and season well. Place the sweet potato, cavolo nero, tomatoes and onion (reserving some for on top) in the oven proof frying pan or a quiche dish. Pour the beaten eggs over the top and finish with the reserved vegetables on top so that you can see their colour. Cook in the oven for 25 minutes or until the frittata has puffed up and the top is just firm to the touch.
In the meantime, finely chop the basil and garlic and combine with 6 tablespoons of olive oil to make a loose basil oil. Allow the frittata to cool a little, then drizzle the basil oil over it and serve with a light mixed leaf salad.
Chef's notes: Puy lentils have a wonderful 'meaty' texture yet contain no cholesterol, are high in protein and have a very low glycaemic index, which means they release energy at a slow and steady rate. They are a good source of fibre, magnesium, potassium and zinc.
Recipe courtesy of The Guilt-Free Kitchen by Jordan and Jessica Bourke, published by Ryland Peters & Small (£14.99) Photography by Kate Whitaker © Ryland Peters & Small
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