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Baked frittata with sweet potato, caramelised onion, spinach, sun-dried tomatoes and feta

Packed with vegetables, flavour and fibre - frittatas are a perfect one-pan meal and can be enjoyed warm or cold, making them a great recipe to make ahead to eat throughout the week. This one is packed with delicious caramelised onion, sweet potatoes sliced into thin discs, flavour packed sun-dried tomatoes and finished off with salty feta and fresh herbs.

Total time to make : 50 minutes Time to prep : 20 minutes

Time to bake : 30 minutes

Servings : 4 - 6


3 tbsp olive oil

2 garlic cloves, finely chopped or minced

1 onion, sliced in half then finely chopped into semi-circles

4 sprigs of fresh thyme, leaves stripped

1 medium sweet potato (~300g), finely sliced into discs

2 handfuls of spinach

8 eggs, whisked

75ml milk*

80g sun-dried tomatoes, roughly chopped

100g feta cheese*

Fresh herbs to garnish such as basil, parsley, dill

Salt and pepper to season


  1. Preheat a fan-oven to 180ºC (400ºF/200ºC electric oven/gas mark 4).

  2. In a large non-stick frying pan, heat the olive oil over a medium heat. Add in the onion and sauté for about 5 minutes, until starting to soften. Add in the garlic, thyme and a big pinch of salt. Cook for a further 5 minutes over a medium heat. We want everything to soften and caramelise, but not crisp up.

  3. Add in the sweet potato discs and mix through with a wooden spoon. Cook for another 8 - 10 minutes on a low - medium heat. Use a lid (if you have one) over the frying pan, this will help steam the sweet potatoes and ensure even-cooking. Stir every few minutes.

  4. When the sweet potatoes have softened slightly (can prick with a fork but still firm), turn off the heat. Add in the spinach and place the lid back on for a minute or two, the spinach will wilt. Add another pinch of salt and stir to combine.

  5. In a large bowl (or nutribullet), whisk and combine the eggs, milk and a pinch of salt. If you’re using an oven-proof frying pan *with a metal handle* pour the egg mixture over the vegetables, using your wooden spoon to make sure the vegetables are evenly distributed in the pan. If you don't have an oven-proof frying pan, transfer the cooked vegetables to a casserole dish (or any 8 - 10" oven-proof dish) and pour the egg mixture over.

  6. Add in the sliced tomatoes, pushing them into the top of the unbaked frittata and then crumble over the feta.

  7. Bake in the oven for around 30 minutes, for the last 2-3 minutes I like to whack the grill on high so it gets a nice bubbly crust.

  8. Remove from the oven and let it cool before removing and then slicing the frittata. Garnish with black pepper and loads of fresh herbs.

Nutritional Information

(based on 1 serve, if cut into 6)

284 calories

15g protein, 16g carbs, 18g fat

#loveyourleftovers a great way to use any leftover roast vegetables, go for robust sturdy ones and avoid anything that holds a lot of water to stop it from going soggy (fresh tomatoes, courgettes etc.)

Good to know:

  • A great way to use up leftover vegetables, try a variation of fillings such as white potatoes, olives, aubergine, peppers. Instead of feta you could use any other type of cheese like grated cheddar or blue cheese.

  • Will keep refrigerated for up to 3 days.

  • I store mine ready sliced, in glass Tupperware and use a dry kitchen towel to line the bottom - anything which is 'moist' (cake, frittata etc.) stores better with something to sit on and soak up any excess.

  • Vegetarian, GF.

  • * to make this dairy free, skip the feta cheese (or use a vegan alternative) and use a plant based milk.


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