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Sweet Potato Frittata

Course: Starter
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Make this Sweet Potato Frittata when you need a quick breakfast/lunch fix, when guests are coming over, or simply when you’re craving something savory.
Print Recipe


  • 1 onion finely sliced
  • 2 medium-large orange sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 6 free-range eggs
  • a bunch of basil leaves parsley and fresh oregano work well too
  • 150 gr/ 5oz fresh baby spinach leaves
  • 4 spring onions finely chopped
  • 4 tbsp parmesan cheese optional
  • sea salt and black pepper to taste


  • Pre-heat oven to 195C-400F.
  • Heat the olive oil in an oven-safe 9-inch sauté pan or cast iron skillet, over medium heat. Add the chopped sweet potatoes and onion and sauté for 2 mins.
  • Cover the pan and reduce heat to avoid browning too much the content. Continue to cook until the sweet potato is tender and cooked through, about 5 mins.
  • In the meantime, mix the eggs in a blender until light and airy. Then transfer in a large bowl and mix in spinach leaves, spring onion, aromatic herbs and parmesan if using. Season with salt and pepper.
  • Once the sweet potato is cooked through, remove half the amount from the pan and gently mix into the egg mixture.
  • Pour the egg & veggies mixture into the skillet and evenly distribute over the pan.
  • Bake in the oven for 15-20 mins, until crispy and golden on top.
  • Serve it hot straight from the pan, and use any leftovers to make sandwiches the next day.