Sweet Potato & Spinach Frittata

Prep time: min
Total time: 75min
Serves 4 to 6
medium sweet potatoes
olive oil
frozen spinach
whole nutmeg, for grating
large eggs
1/2 cup
feta cheese
1/3 cup
Cheddar cheese
24.2 g
saturated fat
8.9 g
26.1 g
7.8 g


  1. Preheat the oven to 375ºF. Scrub the sweet potatoes clean, then rub them with a little salt, pepper and oil and place on a baking sheet. Roast for about 50 minutes, or until soft and cooked through, then leave aside until they’re cool enough to handle.

  2. Place an 11-inch non-stick ovenproof frying pan on a medium heat, put in a lug of oil, the spinach, a pinch of salt and pepper and a good grating of nutmeg, and cook until the spinach is wilted, stirring occasionally until all the liquid has evaporated. Meanwhile, crack the eggs into a mixing bowl, season lightly, whisk up, then crumble in half the feta and grate in half the Cheddar.

  3. Remove the pan from the heat – you should try to do this next part quite quickly: pour in the egg mixture and give it a really good stir. Rip in bombs of sweet potato (you can discard the skins if you want to, but I rather like the nutty flavor), then break over the remaining feta and grate over the rest of the Cheddar. Bang the pan straight into the oven for 13 to 15 minutes, or until fluffy and golden. Serve straight from the pan or turn out onto a board. Lovely served with a simple lemony-dressed green salad.


This recipe uses frozen spinach to great effect, so it can be made all year round, but the point of a frittata is that it can embrace most veg when in season, at their best and generally their cheapest – peas, asparagus, crumbled baby potatoes, broccoli, the list goes on . . .