VEGAN | GLUTEN FREE
- 1 bunch broccolini
- 1 small sweet potato, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 chorizo sausages, diced or crumbled
- 2 cloves garlic, grated
- 150g Egg Mix
- 600ml plant based milk
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 2 tbs Cheez Sprinkles
- 1 small red onion, thinly sliced
Preheat oven to 2000C. Cut the floret tops off the broccolini and thinly slice the stalk end.
Place a pot of water on the stove and bring to the boil. Add the broccolini tops, bring back to the boil and then drain. Place them in a bowl of iced water to cool down quickly. Once cold, drain and squeeze out all excess water.
Place the sweet potato slices on a baking tray, drizzle with a little oil and roast for 15-20 minutes, or until cooked. Reduce the oven temperature to 1500C.
Place the remaining oil to a frypan. Add the garlic, zucchini, thinly sliced broccolini stalks and the chorizo. Fry over high heat, stirring frequently. Once the vegetables start to brighten in colour, reduce the heat to low and braise for 30 minutes. The braising is what gives your frittata its depth of flavour.
Mix egg Mix with the milk and whisk until smooth. Line a 25cm cake tin with baking paper. Arrange the vegies in the tin and carefully pour over the egg mixture. Place in preheated 170oC overn for 40 minutes or until just cooked and starting to puff. Allow to cool for at least 15 mins before serving to allow the filling to set.