Sweet Potato Frittata

Sweet Potato Frittata

Packed with flavour, this delicious spinach, sweet potato and chorizo frittata recipe makes for a delightful breakfast or light lunch.

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Prep Time: 10

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Cook Time: 30

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Serves: 4

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Difficulty: easy

Ingredients

  • 30 ml olive oil
  • 2 medium sweet potatoes, sliced thickly
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 5 ml Robertsons crushed chilli
  • 1 sweet red pepper, sliced
  • 200 g chorizo sausage, sliced
  • 10 ml Robertsons paprika
  • 15 ml Robertsons steak and chops spice
  • handful spinach
  • 6 medium-sized eggs, lightly whisked
  • Serving Size 4

    Amount per serving

    • Energy 486
    • Protein 24.8g
    • Carbohydrate incl. fibre 16.8g
    • Carbohydrate excl. fibre 13.4g
    • Sugar 4.7g
    • Fibre 3.3g
    • Fat 35.4g
    • Saturated Fat 11.0g
    • Unsaturated Fat 22.3g
    • Monounsaturated Fat 17.9g
    • Polyunsaturated Fat 4.4g
    • Trans Fat 0.0g
    • Cholesterol 368mg
    • Sodium 1571mg
    • Salt 3.93g
    • Calcium 9%
    • Iron 19%
    • Potassium 19%
    • Vitamin C 62%
    • Vitamin A 189%

Directions

  1. Preheat the oven to 180°C. Place the sweet potato on a large roasting pan. Drizzle with 15ml olive oil. Roast in the oven for 25-30 minutes or until golden brown. Set aside.

  2. Heat the olive oil in a 20cm diameter oven proof frying pan over medium-high heat.

  3. Fry the onion, garlic, chilli and red pepper for 5 minutes. Add the chorizo, Robertsons Paprika and Robertsons Steak and Chops Spice and fry for 5 minutes.

  4. Pack layers of the sweet potato, spinach and chorizo mixture into a 20cm ovenproof pan. Pour the egg mixture over. Place in the oven and bake for 20-25 minutes or until golden brown and puffed up.