Sweet potato and spinach frittata

This is a great lunch box or light lunch option. It can be eaten hot or cold.

Credited to: Coeliac UK

Kcal: 331.8

Difficulty: Pretty easy

Serves 4
10 mins prep
25 mins cooking time

Ingredients

300g, sliced sweet potatoes (1cm thick)
100g spinach
1 tbsp olive oil
1 onion, sliced
8 eggs, beaten
50g grated cheese (optional)

Notes: *Search our online food and drink information for suitable products.

Method

1. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, and drain.
 
2. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 5 minutes until softened, add the spinach and stir so it wilts.
 
3. Drain the sweet potatoes and add to the pan. 
 
4. Heat the grill to high. Pour the beaten eggs over the onion spinach and sweet potatoes in the pan, then cook on the stove top for 10 minutes to set the bottom of the frittata.
 
5. Then scatter the cheese on the top and put under the grill for a further 10 minutes or until golden and cooked through.
 
6. Cut into wedges and serve.

Nutritional information per serving

Kcal
331.8
Fat
19.5g
Carbs
20.8g
Protein
19.4g
Fibre
3.4g
Sugars
8.1g