Sweet Potato and Spinach Frittata
- Serves:
- 4
- Course:
- Dinner, Lunch
- Prep:
- 10 mins
- Cook:
- 25 mins
- Total time:
- 35 mins
This is a great lunch box or light lunch option. It can be eaten hot or cold.
Credited to: Coeliac UK
Nutritional Information
-
KCalories
331.8 -
Protein (g per Serving)
19.4 -
Carbohydrates (g per Serving)
20.8 -
Fibre (g per Serving)
3.4 -
Fat Contents (g)
19.5 -
Sugars (g per serving)
8.1
Ingredients
- 300g, sliced sweet potatoes (1cm thick)
- 100g spinach
- 1 tbsp olive oil
- 1 onion, sliced
- 8 eggs, beaten
- 50g grated cheese (optional)
Method
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.
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.
Drain the sweet potatoes and add to the pan.
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.
Then scatter the cheese on the top and put under the grill for a further 10 minutes or until golden and cooked through.
Cut into wedges and serve.