Vegetable Frittata with hummus and black olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 large red capsicum (peppers)600 grams (1 lb5oz) orange sweet potato (kumara) cut into 1 cm (1/2 inch) slices3 tablespoons olive oil (extra light)2 leeks white part only, finely slices.2 garlic cloves crushed.250 gr (9oz0 zucchini (courgettes) thinly slices500g (1 lb.2oz) eggplant (aubergine) cut into 1 cm (1/2inch)slices.8 eggs, lightly beatenBasil, 2 tablespoons finely chopped125g Grated parmesan cheese200g (7oz) hummusBlack olives, pitted and halved to garnish
1. Cut the capsicum into large pieces, removing the seeds and membrane. Place skin side up under a hot grill until the skin blackens and blisters. Coll in a plastic bag, then peel.
2.Cook the sweet potato in a saucepan of boiling water for 4-5 mins, or until just tender. Drain.
3. Heat 1 tablespoon of the oil in a deep round 23cm (9inch) frying pan and stir the leek and garlic over medium heat for 1 min, or until soft. Add the zucchini and cook for 2 mins, then remove from pan.
4. Heat the remaining oil in the same pan and cook the eggplant in batches for 2 mins on each side, or until golden.
Line the base of the pan with half of the eggplant and spread with the leek mixture. Cover with toasted capsicum, thenwith the remaining eggplants and finally the sweet potato.
5. Put the eggs, basila and parmesan in a bowl. Season with black pepper, mix well and pour over the vegetables. Cook over low heat for 15mins or until almosy cooked. Place the pan under a hot grill for 2-3mins or until golden and cooked. Cool before invertin onto a board. Trim the edges and cut into 30 pieces. Top each piece with a dollop of hummus and half a black olive.
Serving Size: 30 pieces
Number of Servings: 30
Recipe submitted by SparkPeople user TONYHAGEN.
2.Cook the sweet potato in a saucepan of boiling water for 4-5 mins, or until just tender. Drain.
3. Heat 1 tablespoon of the oil in a deep round 23cm (9inch) frying pan and stir the leek and garlic over medium heat for 1 min, or until soft. Add the zucchini and cook for 2 mins, then remove from pan.
4. Heat the remaining oil in the same pan and cook the eggplant in batches for 2 mins on each side, or until golden.
Line the base of the pan with half of the eggplant and spread with the leek mixture. Cover with toasted capsicum, thenwith the remaining eggplants and finally the sweet potato.
5. Put the eggs, basila and parmesan in a bowl. Season with black pepper, mix well and pour over the vegetables. Cook over low heat for 15mins or until almosy cooked. Place the pan under a hot grill for 2-3mins or until golden and cooked. Cool before invertin onto a board. Trim the edges and cut into 30 pieces. Top each piece with a dollop of hummus and half a black olive.
Serving Size: 30 pieces
Number of Servings: 30
Recipe submitted by SparkPeople user TONYHAGEN.
Nutritional Info Amount Per Serving
- Calories: 101.0
- Total Fat: 5.7 g
- Cholesterol: 52.6 mg
- Sodium: 191.8 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
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