Sweet potato, spinach, and feta frittata
Contributor
"A mandoline is key here to getting the sweet potato as thin as possible so it can cook all the way through in the oven. If you don't have a mandoline, use a sharp knife to very carefully slice the potato as thinly as you can, or slice them a bit thicker and roast them for 15 min. before layering into the frittata."
Difficulty
Easy 👌Ingredients
Utensils
2 ovens, cutting board, knife, bowl, whisk, mandoline, frying pan (large), cooking spoon, baking dish
How-To Videos
How to secure a cutting board
How to prepare garlic
How to cut an onion
Nutrition per serving
Step 1/3
- 150 g sweet potatoes
- ½ onion
- ½ clove garlic
- 4 eggs
- 90 ml whole milk
- ¼ tsp salt
- ¼ 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
- 1½ tbsp sunflower oil
- ½ onion
- 25 g bacon (diced)
- 50 g baby spinach
- ½ 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
- 50 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. 35 min. Remove from oven, serve, and enjoy!
