Sweet potato, spinach, and feta frittata
Difficulty
Easy 👌15
min.
Preparation
25
min.
Baking
0
min.
Resting
Ingredients
| 300 g | sweet potatoes |
| 1 | onion |
| 1 clove | garlic |
| 8 | eggs |
| 180 ml | whole milk |
| ½ tsp | salt |
| ½ tsp | pepper |
| 3 tbsp | sunflower oil |
| 50 g | bacon (diced) |
| 100 g | baby spinach |
| 1 pinch | ground nutmeg |
| 100 g | feta cheese |
| sunflower oil (for greasing) |
Metric
Imperial
Utensils
- 2 ovens
- cutting board
- knife
- bowl
- whisk
- mandoline
- frying pan (large)
- cooking spoon
- baking dish
Nutrition per serving
Cal
506
506
Protein
25 g
25 g
Fat
34 g
34 g
Carb
24 g
24 g
Step 1/3
- 300 g sweet potatoes
- 1 onion
- 1 clove garlic
- 8 eggs
- 180 ml whole milk
- ½ tsp salt
- ½ tsp pepper
- oven
- cutting board
- knife
- bowl
- whisk
- mandoline
Preheat oven to 180°C/355°F. Peel the sweet potato and slice carefully using a mandoline. Finely dice onion and garlic. Add eggs, milk, salt and pepper to a bowl, and whisk to combine.
Step 2/3
- 3 tbsp sunflower oil
- 1 onion
- 50 g bacon (diced)
- 100 g baby spinach
- 1 pinch ground nutmeg
- frying pan (large)
- cooking spoon
Heat sunflower oil in a large frying pan. Add onion, bacon, and garlic. Once onion is translucent, add spinach, season with nutmeg, and sauté until spinach is wilted.
Step 3/3
- 100 g feta cheese
- sunflower oil (for greasing)
- oven
- baking dish
Grease the baking dish, then line the bottom and sides with overlapping slices of sweet potato. Add the spinach filling and pour over the egg mixture. Crumble feta cheese on top and bake for approx. 25 min. Remove from oven, serve, and enjoy!
in Berlin