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Sweet Potato, Spinach And Feta Frittata


Think of this as your fall back meal for the summer. Many of the vegetables can be swapped for something else if preferred or if you need to use up leftovers. Filling and delicious but with a sunny twist.

Serves 4


  • 600g Sweet potato, peeled and chopped into 1/2″ cubes
  • 4 eggs
  • 2 egg whites
  • splash of milk
  • 1 garlic clove, crushed
  • handful mixed soft herbs, such as mint or parsley, roughly chopped
  • 2 tbsp cream cheese
  • 1 tbsp olive oil
  • 2 courgettes, coarsely grated
  • ½ tsp chilli flakes
  • 250g baby spinach leaves
  • 100g feta cheese, crumbled
  • 50g sundried tomato, drained and roughly chopped
  • 300g bag salad leaves, to serve


  1. Put the sweet potato into a microwaveable dish, cover with a damp paper towel and microwave on high for 2 minutes.
  2. Combine the eggs and egg whites with the milk, garlic and herbs, and season generously before whisking to combine.
  3. Once whisked, add the cream cheese and gently fold through so that some lumps remain.
  4. Heat a little oil over a medium heat in a 23cm non-stick frying pan. Add the sweet potatoes and fry for about 5 mins, until they start to turn golden. Add the courgettes and chilli flakes, and continue to fry for a couple mins more. Add in the spinach leaves, adding more as space is made.
  5. Once all the spinach has wilted, tip the egg mixture into the pan and scatter with the feta and sundried tomatoes. Cook over a gentle heat for 10-12 mins until almost set and switch on the grill to medium-high. 
  6. Pop the pan under the grill and cook for 3-5 mins until golden and cooked through.
  7. Cut into wedges and serve with a generous portion of fresh salad leaves.


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