Sweet potato and spinach breakfast frittata
A thick, golden egg bake with soft sweet potato and spinach that slices neatly and reheats well for busy mornings.
- Time40 min
- LevelEasy
- Costabout £0.90 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the sweet potato in a pan of water for 8 minutes until just tender, then drain well.
8 min - 2
Heat the oil in a 24cm ovenproof frying pan over a medium heat. Cook the onion for 5 minutes until soft.
5 min - 3
Add the sweet potato and spinach and stir for 2 minutes until the spinach has wilted.
- 4
Beat the eggs with the milk, paprika, salt and pepper. Pour over the vegetables and cook on the hob for 3 minutes until the edges begin to set.
3 min - 5
Scatter over the wholemeal breadcrumbs, then bake for 15 minutes until puffed up, golden and set in the middle.
15 min - 6
Leave for 5 minutes, then cut into wedges. Good hot or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.