Weight loss Diets for Everyday People

Spinach And Sweet Potato Frittata With Roasted Tomatoes Recipe

This frittata is a great alternative to a breakfast omlette or scrambled eggs for breakfast. The spinach and sweet potatoes add to the great taste of the classic egg and roast tomato combination.

Alternatively, this dish makes a great lunch or dinner if combined with a healthy salad.


If you like this recipe, you may also like these healthy recipes:
Eggs, Spinach & Roma Tomatoes Recipe
Egg rolls with Roasted Tomatoes Recipe
Scrambled Eggs, Salmon and Dill Recipe
Vegetable and Ham Slice Recipe

Spinach And Sweet Potato Frittata With Roasted Tomatoes Recipe

Recipe Serves:

This Recipe Serves 1.

Recipe Ingredients:

  • 4 eggs
  • 100g tomato, chopped into quarters
  • 100g sweet potato, grated
  • 60g reduced fat milk
  • 50g tomato, sliced finely
  • 30g baby spinach
  • 10ml olive oil
  • 10g olive oil
  • Cracked black pepper

Recipe Method:

  1. Place tomatoes on tray and sprinkle olive oil and black pepper over the top, place in 180 degree oven (160 degree fan forced) and cook for approx 20 minutes or until well roasted, set aside.
  2. Cook sweet potatoes and tomatoes in small pan, for one – two minutes or until sweet potatoes has browned a little.
  3. Take out of pan and set aside. Wilt spinach in pan and once wilted set aside.
  4. Preheat medium frying pan which is oven proof and heat over medium heat.
  5. Mix eggs and milk together and pour into pan, cook for about 20 seconds then sprinkle sweet potato on top, tomato and finishing with spinach. Place in 180 degree (160 degree fan forced) oven and cook for approximately five minutes or until egg has set.
  6. Cut into slices and serve with roasted tomato on top. Serve with toasted bread if desired.

Additional Comments:

Cherry tomatoes can be used instead of roasted tomatoes on top of this frittata.

Recipes:    Breakfast     Lunch     Dinner     Snack     Entertaining    Accompaniments    Drinks


Free Newsletter