Simple ingredients come together to make this delicious Syn Free Sweet Potato and Spinach Frittata
Lightly golden pieces of sweet potato, with speedy spinach and eggs, cheese and seasoning, you can't get much simpler than that.
This Sweet Potato and Spinach Frittata makes a great breakfast because it has a good source of protein and healthy carbs from the sweet potato, so it will keep you high satiated until your next meal.
You could omit the cheese from this if you like to save both your healthy extra's, but personally I love the cheese in this, but then I LOVE cheese full stop.
This sweet potato and spinach frittata is also great for lunch with a big salad and is yummy served hot or cold.
It is gluten free, and if you omit the cheese dairy free and paleo/whole30 friendly.
If you want to make this with more speed foods, then replace the sweet potato with butternut squash, that will also make this sweet potato and spinach frittata great for a Original or SP day.
Love eggs? There are plenty more recipes using eggs right here on Slimming Eats including lots more quiche/frittata recipes for you to choose from: Slimming Eats Egg Recipes
Syn Free Sweet Potato and Spinach Frittata
This recipe is gluten free, dairy free, paleo, whole30, vegetarian, Slimming World and Weight Watchers friendly
Extra Easy - 1 HEa per serving
Green - 1 HEa per serving
Original/SP - 1 HEa per serving (replace sweet potato with butternut squash)
WW Smart Points - 7 for a ¼ of the whole frittata
Dairy Free/Paleo/ Whole30 - omit cheese
Ingredients
- 6 eggs
- 60g/2oz cheddar, grated (2xHEa’s)
- 200g of sweet potato, peeled and chopped (or butternut squash)
- few handfuls of spinach
- Salt and Pepper to season
- Spray oil
Instructions
Preheat oven to 180c or 350f
In a bowl, whisk eggs and season with salt and black pepper.
Spray a frying pan with some spray oil and add the sweet potato. Lightly fry until sweet potato pieces are slightly tender and golden..
Reduce the heat, add the spinach and cook for a further 3 mins until spinach is slightly wilted
Place spinach and sweet potato into a oven proof baking dish. Pour egg mixture over top and then sprinkle with the grated cheese.
Bake for approx 30 mins until frittata is lightly golden on top and set
Serve with your choice of sides
Notes
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutrition Information
Amount Per Serving Calories 429Cholesterol 589.7mgSodium 555.5mgCarbohydrates 22.8gFiber 3.7gSugar 5.1gProtein 28.9g
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Nutritional information is an estimate and is to be used for informational purposes only
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This is such a great idea! I never would have thought to put sweet potatoes in eggs, but I'm loving it.
Yum, this sounds delicious! The combination of sweet potatoes and spinach sounds perfect!
Sounds amazing! I was wondering if I made this on a Sunday would it stay fresh for my lunch Monday and Tuesday in work? Has anyone tried to keep it? x
Hi Rebecca, yes it will be fine, it should keep about 3 days in the fridge
Just wanted to say weve been using this recipe for a couple of years now. Freezes well too!