Sweet Potato Frittata
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.
Serving: 4
Ingredients
- 1 onion, finely sliced
- 2 medium-large orange sweet potatoes, peeled and cubed
- 2 tablespoon 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 tablespoon parmesan cheese, optional
- sea salt and black pepper to taste
Instructions
- 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.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.