Sweet potato, spinach, and feta frittata

Based on 11 ratings

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g sweet potatoes
onion
1 clove garlic
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

  • oven
  • cutting board
  • knife
  • bowl
  • whisk
  • mandoline
  • frying pan (large)
  • cooking spoon
  • baking dish

Nutrition per serving

Cal
506
Protein
25g
Fat
34g
Carb
24g

Step 1/3

  • 300 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 bacon (diced)
  • 100 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 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!