Sweet Potato Fritata
Sweet Potato Fritata
This is a quick and colourful dish, packed with healthy fats and protein from the eggs and slow-release carbohydrate and vitamins from the sweet potato – plus an antioxidant hit from all the baby tomatoes.
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
This healthy breakfast dish ticks a lot of boxes for people on low-carb diets that need an easy protein boost.
It is…
- Low in fat
- Low in carbs
- High in protein – and vegetarian
- High in antioxidants (yay for tomatoes)
The recipe is also naturally gluten free – the bulk is essentially just sweet potato and baked egg.
While the base is vegetarian, it lends itself to any number of modifications that you might want to make, such as:
- Throwing in some smoked salmon
- Chopping in some cubed chorizo
- Adding chunks of sausage (this would need to be cooked separately and added in before baking the mix)
- Mixing up the spices and herbs to make the recipe your own – e.g. chilli and fresh basil
As someone who throws ingredients together any-old-how, with absolutely no regard to presentation, trying to make impressive looking food photography for this blog has been a challenge.
Although this isn’t the most photogenic of dishes – (good luck trying to cut it in a vaguely presentable way) – the vibrant colours of the fresh baby tomatoes and peppers really cheer it up.
While we’re on the topic of presentable food, I prefer cooking this in individual dishes. I have a stack of small pie tins from previous supermarket ready-meals that are great to reuse for this kind of thing.
Sweet Potato Fritata
Equipment
- Roasting tray
- Mixing bowl
Ingredients
Main ingredients
- 140 g sweet potato
- 2 tsp olive oil
- one half red/yellow/green pepper
- 100 g fresh baby tomatoes
- 2 medium eggs
- 1 handful kale or spinach
- 25 g vegan cream cheese
Flavourings
- 2 tsp ground turmeric
- 1 tsp paprika
- salt & pepper to taste
Instructions
- Preheat oven to 160 degrees
- Cut the sweet potato into medium-small cubes and toss together with the oil, paprika and turmeric in a roasting tray
- Place the potato dish in the oven for 25 minutes or until soft, then remove the tray from the oven
- Slice the pepper and layer on top of the potato
- Layer the spinach or kale between the peppers
- Cut the tomatoes into halves and cover the layer of kale/spinach
- Beat the eggs in a bowl and add salt and pepper to taste
- Pour the raw eggs over the potato dish
- Dollop small chunks of the vegan cream cheese (or normal feta if preferred) on top of the ensemble
- Put the dish back into the oven to bake for a further 15 minutes
- Remove and enjoy
