Kumara, Leek & Spinach Frittata

Sharing kai and korero feels so good right now as we are in the midst of Matariki.

I took this wonderfully QUICK and EASY Kumara, Spinach and Leek Frittata to my Te Reo class for a delightful Matariki Morning Tea. Kumara is a really special and sacred vegetable in the traditional Maori dietary pattern so it was nice to use it in this kai, it looks so beautiful on the table and when you cut into it and you get lovely substantial layers of vegetables in each slice that really contributes to our daily rainbow of vegetables! If you can find watercress, it would be a totally perfect traditional green leafy vegetable to use instead of spinach.

---

Ingredients:

2 medium sized Kumara

1 Leek

250g Spinach (any green: Watercress, Silverbeet, Kale etc)

8 Eggs (Organic), well beaten

2-3 Tbsp Chopped Thyme

A Cake Tin Lined with Baking Paper (I used a 9 inch ~23cm tin)

Instructions:

Thinly slice Kumara (5mm) and parboil for 3 minutes in salted, boiling water. Drain in colander.

Thickly slice leek and simmer with a knob of butter until soft with about 1-2 cm of water. Drain in colander.

Give your greens a quick blanch and refresh in cold water. Spinach: 1min, Silverbeet/Kale:2-3 min.

Arrange and layer your vegetables, lasagne style into a lined cake tin. Pour beaten egg over the veggies.

Bake between 170-180 degrees until the egg is set - test with skewer/press the surface to ensure there is no runny egg (around 40-50 min).

We can use a kaikōhau (expression of hope) to learn and share at our Matariki gatherings too.

Ngu mai na hua,

Nga mai nga pai,

Nau mai kia nui,

Kia hawere ai

Welcome all things that have grown

Welcome all things that are good

May they be plentiful and abundant!