About the Recipe
These spinach and sweet potato frittatas are the perfect mix of flavor and nutrition. Great for breakfast, lunch, or even an afternoon snack, they’re quick to make and packed with goodness—ideal for busy days when you need something satisfying and wholesome.
Spinach brings its vibrant color and a hit of vitamins A, C, and K, plus iron, calcium, and antioxidants to keep you feeling your best. Sweet potato adds a touch of natural sweetness, hearty texture, and a boost of fiber, vitamin A, and potassium. Together, they make a balanced, energy-packed dish that fuels you for the day ahead.
Ingredients
3 x sweet potatoes
6 lumps of frozen spinach or 500g of fresh
6 x free-range organic eggs
1 cup of peas
Sprinkle of feta or cheddar cheese
Pre-heat the oven to 180C
1. Peel the sweet potatoes and cut them into 1cm cubes. Place in a microwavable bowl and microwave on high for 4-5 minutes.
2. In a blender, add your 6 eggs, and all of your spinach. Blitz until the mixture has turned green.
3. Lightly grease a baking cake tray and add your cooked potatoes and peas. Pour over the egg mixture and season with salt and pepper.
4. Sprinkle with fetta and bake in the oven for 15 minutes.