Smokey frittata with caramelised onions
Spring is here, and our backyard 'ladies' are well and truly on the lay again. This means eggs, and lots of them.
Back when I lived in the blissful ignorance of my dairy intolerance, I would make a smokey frittata from Ottolenghi, packed full of creme fraiche and smoked cheese. And man it was delicious. I miss those days.
But I've found ways of adjusting recipes to work for a dairy free diet. What dairy lends to a dish is a full-fat source of creaminess. So you need something with a fat content. Nuts or coconut do well here (though coconut does come with a pretty dominant flavour profile).
Here I've used a cashew sour cream in place of the creme fraiche, and added extra oils through the caramelised onions and roasted potatoes. This helps to create a moist (but not soggy) frittata. I did find I needed a little extra liquid, so I added a small amount of oat milk.
I also added nutritional yeast, which I talked about in my vegan parmesan recipe. This helps to lend a slightly cheesy flavour, and is packed full of B vitamins. You can pick nutritional yeast up from any health food store (in Wellington try Commonsense Organics) or order online.
Serve with a crisp, fresh rocket salad to cut through the smokey goodness.