Stuffed Frittata with Carrot Lentil Crème
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- 3-4 med-large Yams, grated
- 2-3 Tbsp. Coconut Oil
- 1/4 cup Lentils, green
- 1 bunch Chard
- 1/2 tsp Sea Salt
- 1/2 cup Carrots, finely minced
- 1 tsp Black Pepper
- 1 1/2 cup Water, or Broth
- 1/2 medium Yellow Onion, grated
1)Place the lentils and chopped carrots into a small sauce pan, and add the water
2)Bring to a boil over medium heat, reduce to a simmer, cover with lid, and let cook for 25-30 minutes.
3)Once lentils and carrots are tender, remove pan from heat, cover and set aside.
4)Rinse the chard, spin dry, and trim away the thickest sections of stem. Cut the larger leaves into 3X3 inch pieces, pile 4-5 of these pieces on top of each other, in five little mounds, and set aside on a plate.
5)Grate the yams and onions into a medium size mixing bowl. Add the black pepper and sea salt, and mix well.
6)Place a medium or large size frying pan over medium high-heat. Add the coconut oil and place three, 1/4 cup measures of the grated mixture into the hot oil in the pan.
7)Top each round patty with one portion of the prepared chard, then shape another 1/4 cup of the grated mixture into a round, and place on top of chard.
8)Cover, and let cook for 3-4 minutes, then carefully flip each frittata over, recover with lid and cook for another 3-4 minutes.
9)Pour the carrot lentil mixture into a blender or food processor, and puree until smooth and creamy. You may have to add more water to get the right consistency of gravy.
10)Once all five frittatas are cooked, place onto serving plates, ladle generously with carrot lentil crème, and serve.