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Baked veggie frittata

  • 65 min
  • 4
  • Easy
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Baked veggie frittata

Recipe Ingredients

  • 500g sweet potatoes, peeled
  • 200g frozen spinach, defrosted
  • 8 large eggs
  • 100g feta, crumbled 
  • 4 spring onions, finely sliced
  • 1 tbsp olive oil

Recipe Directions

  1. Preheat oven to 200°C. Line a 20cm square roasting tin with baking paper. Slice the potatoes into 5mm-thick rounds. Toss with the olive oil in the lined tin. Roast for 25 minutes until tender.
  2. Carefully remove tin from the oven and lower temperature to 170°C. Squeeze out excess moisture from the defrosted spinach and spread out among the potatoes.
  3. Beat eggs together in a jug with plenty of seasoning. Pour into the tin, then scatter over the feta and spring onions. Cook in the oven for 20 to 25 minutes until set. Serve with a green salad, if you like. 
EACH SERVING About 1 550kJ,20g protein, 20g fat (7g saturated), 26g carbohydrate (8g total sugars), 6g fibre.

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