Yumi’s Mediterranean Frittata with Hommus and Kalamata

 Endless Possibilities with Yumi’s Traditional Middle Eastern Hommus

Serves 16 as a snack
You will need a 20cm square baking tin for this recipe.


3 large red capsicum
400g sweet potato, cut into 1cm thick slices
60ml extra virgin olive oil
8 eggs, lightly beaten
2 tbsp finely chopped basil, plus extra leaves to decorate
2 leeks, white section only, finely sliced
2 cloves garlic, crushed
250g zucchini, thinly sliced
600g eggplant cut into 1cm slices
25g grated parmesan
Salt and pepper
Yumi’s Traditional Middle Eastern Hommus, to serve
Pitted, halved kalamata olives to decorate


  1. Cut the tops and bottoms off the capsicums then cut the middle sections into large pieces.  Remove seeds and membrane, grill over a gas flame (or oven grill) until the skin is black.  When the capsicum is cool enough to handle, peel and discard skin, reserve the flesh.
  2. Preheat oven to 180ºC (160ºC fan).
  3. In a large, microwave safe container place the sweet potato in a single layer and cover with water.  Microwave on high for 10mins until soft (you may need to do this in two batches).
  4. Heat 1 tbsp of the oil in a large frypan over medium heat.  Add leek and garlic and fry, stirring for 1 minute.  Add zucchini and fry, stirring for 2 mins.  Remove from pan.
  5. Heat remaining oil over medium-high heat and fry eggplant until golden.  Drain on paper towel.
  6. Grease your tin and line with baking paper.  Layer half the eggplant over the base followed by then leek and zucchini mixture.  Layer the capsicum on top followed by the remaining eggplant the sweet potato.
  7. Combine eggs, basil and parmesan in a bowl, season then whisk well.  Pour over the vegetable layers then bake for 40-45 mins until the egg has set. Allow the slice to cool completely in the tin before inverting onto a large board.  Cut into 16 squares, top each square with a generous dollop of hommus, half a Kalamata olive and a basil leaf.
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