If not post-workout, this frittata would be great for breakfast, brunch, lunch or any time really!


Serves 6-8

8 Large eggs

2 Small sweet potatoes, peeled and thinly sliced

3 Small red onions, chopped

1 Red pepper, chopped

200g Fresh spinach

1 Garlic clove, minced

1/4tsp Turmeric

1/2tsp Paprika

1/4tsp Salt

Pinch Black pepper

  1. Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled, squeeze dry, aim not to mush up the spinach too much.

  2. Heat 2 tbsp oil in a 25-28cm pan with a lid, sweat the onions and peppers for 10 mins until soft and slightly coloured. Add another 2 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 10-15 mins until the potatoes are sweet and tender. Stir occasionally to stop them catching, you may also have to add a few tablespoons of water for the same reason.

  3. Whisk the eggs in a large bowl, add turmeric, paprika, salt and pepper.

  4. Heat 1-2tbsp of oil in a large frying pan (around 28cm) distribute the sweet potato, onion and pepper mix evenly before spreading out the spinach on top. Pour egg mixture over, pressing down any vegetables that may be sticking out. Cook on medium heat for around 8 minutes or until the eggs start to colour around the edges.

  5. Move the frittata into your oven and cook under the grill for another 3-4 minute or until frittata is no longer runny on top and is firm.

Serve with a big salad. Can be had hot or cold, equally as tasty!

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