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
1 large sweet potato, peeled, sliced and steamed
10ml olive oil
1 red onion, sliced
1 clove garlic, crushed
250g button mushrooms, sliced
125ml low fat plain yoghurt
Salt and pepper
Fried baby button mushroom for garnish
- 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.
- 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.
- Place the pan under the grill and grill the top of the frittata until souffléd and golden.
- Serve with extra mushroom and micro herbs.
Tip: For meat lovers, add 125ml chopped fried bacon to the frittata.
Photo and recipe credits: South African Mushroom Farmers’ Association