Uploaded August 2025 | Updated September 2026, 7 hours ago
Sweet potato frittata. You can swap and replace any of the vegetables I use in this recipe. Use what you have on hand, This is so quick and delicious, it’s on constant rotation in my kitchen.
Serves 2
6 good quality eggs
1 large sweet potato
120g spinach
1 red pepper
1 red onion
1 tbsp dried mixed herbs
sea salt
black pepper
coconut oil
optional (top top):
fresh parsley
pesto
yogurt
Method:
Thinly slice sweet potato. Put discs to steam or boil for 4-5 minutes.
Meanwhile heat a pan and place in coconut oil. Add in sliced red onions, sea salt, black pepper & dried herbs. Add in sliced red pepper and mix well.
Remove sweet potato from heat and place in the slightly softened discs. Combine and reduce heat. Add in the chopped spinach and cook for a few minutes.
Whisk eggs and season with salt. Place into the pan. Transfer pan to a 180c oven and cook for 10 minutes.
Swirl with pesto, yogurt & parsley (optional). Serve.
Sweet potato frittata. You can swap and replace any of the vegetables I use in this recipe. Use what you have on hand, This is so quick and delicious, it’s on constant rotation in my kitchen.
Serves 2
6 good quality eggs
1 large sweet potato
120g spinach
1 red pepper
1 red onion
1 tbsp dried mixed herbs
sea salt
black pepper
coconut oil
optional (top top):
fresh parsley
pesto
yogurt
Method:
Thinly slice sweet potato. Put discs to steam or boil for 4-5 minutes.
Meanwhile heat a pan and place in coconut oil. Add in sliced red onions, sea salt, black pepper & dried herbs. Add in sliced red pepper and mix well.
Remove sweet potato from heat and place in the slightly softened discs. Combine and reduce heat. Add in the chopped spinach and cook for a few minutes.
Whisk eggs and season with salt. Place into the pan. Transfer pan to a 180c oven and cook for 10 minutes.
Swirl with pesto, yogurt & parsley (optional). Serve.
