Sweet Potato, Black Bean & Halloumi Frittata
This vibrant and wholesome recipe originally came with one of my Abel & Cole orders, and as soon as I saw it, I knew I had to try it. I’ve made a few tweaks—upping the halloumi for extra savoury goodness and adding gut-loving kefir to enhance both flavour and nutrition.
Packed with protein, fibre, and a medley of warming spices, this dish is an energy-boosting powerhouse that works for breakfast, brunch, lunch, or a light supper. The combination of roasted sweet potatoes, black beans, and halloumicreates a satisfying balance of textures, while the kefir adds a gentle tang and gut-friendly probiotics.
For an extra hit of fermented goodness, serve it with a generous dollop of kimchi, bringing even more beneficial bacteria to the mix. Finished with creamy avocado, a kick of fresh chili, and fragrant coriander, this dish is as nourishing as it is delicious.
INGREDIENTS
Serves 4
450g sweet potatoes, peeled and cut into 1cm pieces
1 red onion, cut into 2cm pieces
1 red pepper, cut into 2cm pieces
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp dried oregano
6 eggs
½ cup of kefir
400g tin of black beans, drained and rinsed
1 packet halloumi, grated
To garnish – 1 ripe avocado, sliced red chilli, kimchi and fresh coriander
METHOD
Preheat the oven to 200c
Place the chopped veg into a bowl and drizzle 1 tbsp olive oil and stir through the spices so well coated
Spread onto a baking sheet and roast for 20mins or until tender and lightly charred
Beat the eggs in a mixing bowl with the kefir and ½ of the grated halloumi, season with salt and pepper
In a large skillet or oven proof pan heat another 1 tbsp olive oil and add the cooked veggies and the black beans, fry for a further 3 minutes.
Pour over the egg mixture and scatter with the remaining halloumi
Cook for 4 minutes then transfer into the oven and cook for 20-25mins until cooked through
Remove from the oven and garnish with sliced avocado, sliced chilli and fresh coriander and a dollop of kimchi
