Sweet Enough For the Kids, Spicy Enough For the Adults

Ingredient List (Serves 4):

• 3 tbsp olive oil
• 1 zucchini, sliced in 1/4" halves
• 1 sweet potato, sliced in 1/4" halves
• 8 free-range eggs
• 1 1/2 tsp salt
• 1 tsp turmeric
• 1 tsp baking powder
• 1/4 cup milk
• 1 cup red onion, diced
• 1 clove garlic, crushed
• 1 cup packed kale, chopped
• Freshly cracked black pepper to taste
• TTNJ Pineapple Hot Sauce

Instructions

1. Preheat oven to 375 degrees F.
2. Place zucchini and sweet potato in a bowl with 1 tbsp olive oil and 1/2 tsp salt. Toss and coat evenly.
3. Place zucchini and sweet potato on baking tray and roast for 20 minutes.
4. While those ingredients are roasting, use the same bowl and whisk eggs, 1 tsp salt, turmeric, baking powder and milk until bubbles start to form. Place aside.
5. Heat up 2 tbsp of olive oil in 12" cast iron skillet over medium heat.
6. Sauté red onion and garlic in skillet until soft and clear. Turn off heat.
7. Add egg mixture to sautéed ingredients skillet. Once zucchini and sweet potatos are finished roasting, layer them with kale in egg mixture. Use a spatula to pressed down and get all ingredients covered by egg mixture. Crack some black pepper on top.
8. Bake frittata in oven for 25-30 min or use a tooth pick and make sure the centre is cooked.
9. Pull out and let rest for 5 minutes before serving.
10. Cut up and serve with naan and TTNJ Pineapple Hot Sauce. The frittata flavours will win over the kids, and the hot sauce can help boost some flavour and spice for those that want it.