Gluten-Free Sweet Potato & Spinach Frittata

A flavorful and healthy gluten-free frittata packed with sweet potato and spinach, perfect for a satisfying breakfast or brunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

245 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.96/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1mediumSweet Potato(peeled and diced)

£0.70

5ozSpinach(fresh, roughly chopped)

£1.20

0.5mediumRed Onion(diced)

£0.25

8Eggs(large)

£2.00

0.3cupMilk(dairy or non-dairy)

£0.10

0.5cupCheddar Cheese(shredded)

£1.30

2tablespoonsOlive Oil

£0.15

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.3teaspoonGarlic Powder(optional)

£0.03

Total Cost

£5.76

£0.96 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a large oven-safe skillet over medium heat. Add diced red onion and cook until softened, about 5 minutes.
3.
Add diced sweet potato to the skillet and cook until slightly tender, about 8-10 minutes. Stir occasionally to prevent burning.
4.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir to combine with the sweet potato and onion.
5.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using).
6.
Pour the egg mixture evenly over the vegetables in the skillet.
7.
Sprinkle the shredded cheddar cheese over the top of the frittata.
8.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the cheese is melted and lightly golden.
9.
Remove from oven and let cool for a few minutes before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (150g)

245 kcal / 1025 kJ

Carbs

3% of RDA

Fat

16g

23% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a spicier frittata, add a pinch of red pepper flakes to the egg mixture.

You can substitute other vegetables like mushrooms, bell peppers, or zucchini.

Store leftover frittata in the refrigerator for up to 3 days. Reheat in the microwave or oven.

For a dairy-free option, use plant-based milk and cheese alternatives.

Cooking Equipment

Oven

Large Oven-Safe Skillet (10-12 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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