Celebrate Vegetarian Awareness Week with Mushrooms

Red onion and sweet potato frittata

By Renate Engelbrecht

Monday, May 10

Vegetables have come a long way since the inception of Meatless Mondays and mushrooms are definitely at the top of the veggie list! With its rich, umami flavours, mushrooms are celebrated on restaurant menus globally and today, in the spirit of Vegetarian Awareness Week, we also celebrate these tasty vegetables and its versatility when it comes to cooking with a delicious, vegetarian recipe:

Red Onion and Sweet Potato Frittata with Button Mushrooms

Serves 4


1 large sweet potato, peeled, sliced and steamed

10ml olive oil

1 red onion, sliced

1 clove garlic, crushed

250g button mushrooms, sliced

6 eggs

125ml low fat plain yoghurt

Salt and pepper

Fried baby button mushroom for garnish

Micro herbs


  1. Heat the olive oil in an oven-proof frying pan, add the onion and garlic and sauté until glossy. Add the mushrooms and fry until golden. Arrange the sliced red sweet potato into the pan.
  2. Beat the eggs and yoghurt together, season with salt and pepper. Pour the egg mixture into the frying pan. Heat over a medium plate on the stove top until the frittata is cooked through 3/4.
  3. Place the pan under the grill and grill the top of the frittata until souffléd and golden.
  4. Serve with extra mushroom and micro herbs.

Tip: For meat lovers, add 125ml chopped fried bacon to the frittata.

Happy cooking!


Photo and recipe credits: South African Mushroom Farmers’ Association


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