Spinach, Feta and Sweet Potato Frittata
One of my absolute favourites, this dish keeps really well for a few days in the fridge and can be eaten cold or at room temperature.
Good for work lunches too! Have one day with a mixed salad and the next with some steamed veg.
- 3 tbsp olive oil
- 1 medium to large sweet potato, peeled and chopped into 1cm dice
- 8 medium eggs
- 200g feta (a packet)
- 1 tbsp grated parmesan (optional)
- Freshly ground pepper
- Half bag baby leaf spinach
Heat grill at its highest setting. Heat 2 tbsp of oil in large frying pan over medium to high heat and gently fry the sweet potato for about 10-15 minutes or until tender and golden all over. Remove from heat.
Break eggs into a bowl, add the remaining tbsp oil, and whisk. Crumble the feta into eggs and stir in the parmesan if using. Season with pepper.
Return the sweet potatoes to the heat and add the spinach to the pan in handfuls stirring through each time until just wilting. Pour over the egg mixture, stir quickly to distribute ingredients evenly and cook undisturbed for 5/10 mins or until eggs start to set.
Place pan under grill until eggs are golden and cooked throughout. Serve warm or at room temp for brunch, dinner or lunch. No need to add salt, as feta is salty enough.