Sweet Potato Frittata

By November 15, 2018June 20th, 2020Vegetarian/Vegan

Just love these mini loaf frittatas. Perfect when Cooking for One


  • 150g sweet potato, sliced thinly lengthways
  • 1 tablespoon oil
  • spray oil
  • 2 tablespoons sliced onion
  • ¼ cup of roughly chopped baby spinach
  • 2 eggs 
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons thick cream
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped dill
  • Sprigs of fresh dill for garnish


  • Preheat oven 200º
  • Spray a baking tray with oil, line it with paper and place the sweet potato flat on the tray and spray with oil
  • Roast in the oven for 10-15 minutes, until fork tender, remove from oven and cool 
  • Meanwhile, heat oil in a medium-size pan over medium heat
  • Add onions, stir and cook for 2-3 minutes
  • Add the spinach and toss through
  • In a bowl, beat the eggs and cream together. Add the parmesan, chives and dill and stir 
  • Spray the mini frittata loaf tin with oil and line with baking paper 
  • Stand the sweet potato slices up in the tin, sprinkle the spinach and onion evenly between the sweet potato
  • Gently pour the egg mixture over the vegetables 
  • Bake in preheated oven for 30-35 minutes or until cooked through, insert a skewer, remove if not sticky its cooked, otherwise cook for a further 5 minutes and retest
  • Sprinkle with dill, Serve and enjoy
  • Note: My mini frittata loaf is only the length of my hand. 
  • You could use a small ovenproof dish similar in size
  • Frittatas are great served hot or cold and will keep for a few days in the refrigerator

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