NUTRITIONAL COUNT PER SERVING: PROTEIN (21.3G); CARBOHYDRATE (12.7G); TOTAL FAT (22.4G); FIBRE (2.2G) SERVES 6 PREP AND COOK TIME 45 MINUTES 2 tablespoons cold-pressed extra-virgin olive oil 1 medium brown onion (150g), sliced thinly 300g orange kumara, peeled, sliced very thinly 12 free-range eggs, beaten lightly 250g fresh ricotta 1 tablespoon harissa paste 1 tablespoon sunflower seed kernels 2 tablespoons coarsely chopped natural almonds ¼ cup coriander leaves
1 Heat half the oil in a 24cm (top measurement) ovenproof frying pan over medium heat. Add onion and kumara; carefully stir to coat in oil. Season. Reduce heat to low. Cover; cook for 20 minutes or until tender. 2 Preheat a grill to high. 3 Transfer kumara mixture to a large bowl. Add egg; stir well to coat. Heat remaining oil in same pan over medium heat. Add egg mixture. Reduce heat to very low; cook for 10 minutes or until partially set. Place under grill; cook for 5 minutes or until golden and cooked through. Stand for 5 minutes. 4 Serve frittata topped with ricotta, harissa, sunflower seeds, almonds and coriander. Suitable to freeze. Not suitable to microwave.