Sweet potato, spinach and feta frittata

This colourful frittata is perfect to prep for the week ahead and will last in the fridge all week long.

Milk and eggs are both great sources B group vitamins, especially biotin and riboflavin – two essential nutrients which support energy production, growth and development. Sweet potato, red onion and spinach are all naturally rich in folate and vitamin B6, which play an integral role in supporting our immune system and brain health.

Roasting these high fibre veggies in the pan cuts down on washing and also maximises the frittata’s flavour, ensuring all those crisp caramelised pieces get baked in!

Ingredients

Serves: 8
Prep time: 15 minutes
Cook time: 60 minutes
Gluten free, Nut free, Vegetarian Suitable

• 1 large sweet potato, cut into small cubes

• 1 medium red onion, thinly sliced

• 1 tbsp extra virgin olive oil

• 2 tsp dried oregano

• 12 eggs

• ½ cup milk

• 2 cups baby spinach, shredded

• ½ cup sundried tomatoes

• 100g feta cheese, crumbled

How to make

1. Preheat oven to 220°C. Line a 20cm square baking pan with baking paper. Place the sweet potato and red onion in the pan. Drizzle with oil and oregano, season with salt and pepper. Toss well to combine.

2. Place in the oven and roast for 20 minutes. Remove from oven and reduce heat to 180°C. Allow the vegetables to cool for 5 minutes.

3. Meanwhile, whisk together the eggs and milk with a fork, add the spinach and mix well. Pour the egg mixture over the roasted vegetables, top with the crumbled feta cheese and sundried tomatoes. Bake for 40-45 minutes or until firm.

4. Allow to cool in the pan before transferring to a cooling rack. Slice into 8 pieces.

Notes

• Leftover frittata can be kept in an airtight container in the fridge for up to five days.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits