SWEET POTATO, SAMPHIRE AND SUMAC FRITTATA
This little recipe whizzed into my head at the end of the summer when I had some leftover cooked samphire, so you might wonder why on earth I am bring it to you now, as Autumn is with us and the samphire season long gone. It’s all about having brilliant breakfasts and getting more greens in and defying the classic habit of having cereal from a box to start your day. Once in the groove, avoiding cereal or granolas first thing is life changing and this little recipe can be eaten hot or cold and for breakfast, lunch or supper – so, have a go, replace samphire for courgette or any other finely chopped green vegetable that you like and enjoy!
½smallish sweet potato (a large handful), coarsely grated
½courgette, coarsely grated (or large handful of cooked samphire pulled off the stems)
1 clove garlic, crushed
Pinch of sumac
salt and pepper
2 tbsp extra virgin olive oil
- Mix the sweet potato, courgette (or samphire), eggs, garlic, sumac and season in a bowl with a fork.
- Heat the olive oil in a small frying pan till hot.
- Scrape in the egg mixture and fry for about 4 minutes on a medium heat till set on the bottom and golden brown. Flip the frittata over and continue to fry until golden and cooked through. Serve and enjoy hot, warm or cold when you are ready!