Sweet Potato and Spinach Frittata Recipe

Salmon and Basmati Rice Bake Recipe
June 4, 2015
What’s the fuss about breakfast?
March 21, 2016

Sweet Potato and Spinach Frittata Recipe

Sweet Potato and Spinach Frittata

This is a brilliant recipe from Jamie Oliver’s Save with Jamie book, especially if you (and hopefully your children) like sweet potatoes. It’s an easy week night supper, although the roasting of the sweet potatoes takes a bit of time. If you want, you can roast them in advance during the day so that you are ready to prepare the rest of the dish just before dinner time.

In terms of vegetable content the original recipe is already great as it includes sweet potatoes and spinach. Sweet potatoes are a great source of antioxidants and vitamin A, all useful for a healthy functioning immune system. They are also a good source of plant based dietary fibre that supports healthy digestion. Spinach is rich source of a variety of vitamins and minerals, including B vitamins, iron, zinc and many more. I often also add either frozen peas or sweet corn, depending on what I find in my freezer at the time.

The recipe serves four to six people and is also lovely eaten cold the following day for pack lunch.
What you need:

2 medium sweet potatoes
olive oil
300g frozen spinach
8 large eggs
70g feta cheese
50g Cheddar cheese
handful of frozen peas or sweetcorn (optional)

Preparation:

Preheat the oven to 180°C. 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.
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 cook until the spinach is wilted, stirring occasionally until all the liquid has evaporated. The other method is to let the spinach defrost first, then squeeze out most of the water and simply add to the frittata mixture before you pour it into the frying pan.
Meanwhile, crack the eggs into a mixing bowl, season lightly, whisk up, then crumble in half the feta and grate in half the Cheddar.
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 bits of sweet potato (discard the skins), then break over the remaining feta and grate over the rest of the Cheddar. Put the pan into the oven for 13 to 15 minutes, or until fluffy and golden. Lovely served with a simple lemony-dressed green salad.

Leave a Reply

Your email address will not be published. Required fields are marked *