Vegetable Frittata with Black Sesame and Herb Yoghourt

Prep Time: 30
Cooking Time: 30
No of Serves: 6

Corporate Partner Jalna


1 tablespoon olive oil

250g red baby potatoes, skins on, very thinly sliced

250g sweet potato, very thinly sliced

1 red onion, peeled, thinly sliced

2 medium chillies, seeded, finely chopped

Salt and cracked black pepper

125g broccoli florets

1 cup green peas

12 large eggs, whisked

⅓ cup (80g) Jalna Greek Yoghourt

½ teaspoon ground turmeric

Zest of 1 lemon

1 tablespoon black sesame seeds, toasted

Micro herbs, to serve (optional)

Herb Yoghourt

1 cup (250g) Jalna Greek Yoghourt

¼ cup chopped mint leaves

1-2 teaspoons lemon juice, to taste

Salt & pepper, to taste

Nutrition Information (per serve)

Energy 1256 kJ (300 calories)
Protein 19.5g
Total Fat 16g
Carbohydrates 17g
Saturated Fat 5g
Sugars 8g
Dietary Fibre 6.4g
Sodium 247mg


  1. Make the herb yoghourt by combining all ingredients.
  2. Preheat grill to high. Heat the oil in a large ovenproof 30cm heavy based frying pan over a medium
  3. Stir in the potatoes, sweet potato, onion and chilli, with salt and pepper. Cover and cook until the potatoes are nearly tender, scraping along the bottom of the pan occasionally, 5-7 minutes.
  4. Add the broccoli and peas and cook a further 2-3 minutes, covered.
  5. Whisk the eggs, ⅓ cup Jalna yoghourt, turmeric, zest, salt and pepper and pour over the potato mix. Reduce heat to moderately low and cook until the eggs are just set, carefully lifting the frittata and tilting the pan so the uncooked egg runs to the underside.
  6. Place pan under a hot grill for a few minutes, until the top of the frittata has puffed up and
  7. Serve in the pan, warm or at room temperature, dolloped with herb yoghourt and sprinkled with black sesame seeds. Add micro herbs, to serve (optional).

Tips – Add other veggies, such as shredded kale leaves, zucchini or broccolini.

Sweet Potato/Kumara is thought to be one of the oldest vegetables in the world. With over 400 varieties, the colour varies from purple to orange through to white. They are an excellent source of Vitamin A and beta carotene, plus a good source of Vitamin C, B6, potassium and dietary fibre. Sweet potatoes are a good source of energy-giving carbohydrates and have a low GI which is good for blood glucose control.