Preheat the oven to 180 degrees celsius and grease a cake tin with coconut oil.
Heat the coconut oil in a large frying pan, add the onion and gently fry until soft. Add the sweet potato, aubergine, beetroots and plenty of seasoning. Sauté on a low heat until soft.
Beat the eggs in a large mixing bowl, add the nutritional yeast, and plenty of seasoning.
Once the vegetables are soft, transfer them into the cake tin and spread evenly. It’s worth placing the tin on a baking tray before pouring over the beaten eggs, otherwise it will leak from the tin. Once poured over, place in the oven to cook for around 15 minutes until set.
To make the zesty dressing, mix the olive oil, apple cider vinegar, tamari, ginger and lemon in a small bowl with plenty of seasoning.
Pour the dressing over the kale, and massage until the kale softens and wilts. Sprinkle with crushed walnuts and goji berries.
Once the frittata is cooked, garnish with fresh dill and serve up alongside the zesty kale salad.
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