Sweet Potato Frittata with Spinach and Feta

A hearty frittata with diced sweet potatoes, fresh spinach, and creamy feta. Ideal for brunch, a light lunch, or dinner.

• 15 minutes
• 2 servings
• Breakfast

• vegetarian
• high in protein
• cell-protective
• high in fibre
• energy
• supports the bones
• antioxidant

Ingredients

• 400 g Sweet Potato
• 180 g Eggs
• 200 g Spinach
• 50 g Feta
• 50 g Onion
• 5 g Olive Oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. Preheat the oven to 180°C (fan).
2. Heat olive oil in an ovenproof pan (about 20 cm in diameter). Sauté sweet potato cubes and onion for about 8-10 minutes, until the sweet potatoes are soft.
3. Add spinach and stir until it wilts. Season with salt and pepper.
4. Whisk eggs in a bowl and season with salt and pepper as well. Pour the egg mixture over the vegetables in the pan. Crumble feta on top.
5. Bake the frittata in the preheated oven for about 15-20 minutes, until set and golden brown.
6. Remove from the oven, let cool slightly, cut into wedges, and serve warm or cold.

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