BIG FRITTATA

SERVES 8

It can be a nice change to have a vegetarian meal that still contains protein (thanks to the eggs and cheese). The mushrooms in this recipe are a source of selenium, which helps to support optimal fertility and a healthy thyroid.

This recipe is recommended for those with autoimmune thyroid issues. Serve with a simple salad.

1 kumara, chopped

Olive oil, for roasting and frying

1 brown onion, thinly sliced

200g brown mushrooms

(about 10), coarsely chopped 12 eggs

¾ cup milk

½ cup cheddar cheese (or cheese

of your choice), grated

1 courgette, grated

1 cup baby spinach leaves

1 tbsp thyme leaves

100g cherry tomatoes, halved

60g goat’s cheese

1 Preheat oven to 200°C. Line a baking tray with baking paper.

2 Spread kumara on the tray, spray with olive oil, then season with salt and pepper. Roast for about 15 minutes. Meanwhile, cook the onion and mushrooms in a medium frying pan with 1 tbsp oil for about 10 minutes until soft.

3 Line a large baking dish with baking paper and spray with oil. Turn the oven down to 180°C.

4 Whisk the eggs in a bow, then add the milk, cheese and courgette. Stir until combined.

5 Spread the onion, mushrooms, spinach and kumara in the prepared dish, then pour the egg mixture over. Top with thyme leaves and tomatoes, then crumble the goat’s cheese over. Bake for 50 minutes or until the egg has set. Serve in slices with a salad and tomato chutney.