Recipe for the weekend – Spinach Frittata

A frittata is my go to meal when I am running out of food and can’t think what I should make the family for tea. So versatile can be eaten warm and cold and perfect for any meal. You can use up any vegetables from the fridge I thought I would share one of my favourite combinations


Sweet Potato and Spinach Fritatta (serves 4)


2 Sweet Potatoes

1 Medium Onion

200g Spinach

8 Eggs

Salt and pepper

Olive oil


  1. Slice onion and peel and dice sweet potato (aim for small cubes)
  2. Saute in olive oil until the onion and sweet potato are soft
  3. Add the spinach a handful at a time until it wilts
  4. Whisk 8 eggs together and season with salt and pepper
  5. Pour the eggs over the onion, sweet potato and spinach
  6. Cook for a couple of minutes on the hob to cook the base, then place under a medium grill until the top is golden and set
  7. Cut into 4 wedges, great hot or served cold the next day.
  8. Serve with a tomato salad
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