Sweet Potato Frittata

Sweet Potato Frittata is a classic, healthy meal you can have for breakfast, lunch or dinner!


  • 1 small sweet potato, peeled and chopped into 2cm cubes
  • 1 clove garlic
  • 1 red capsicum, core removed and cut into 2 cm strips
  • 2 onions, sliced thinly in rounds
  • 2 teaspoons balsamic vinegar
  • ½ bunch of silverbeet (stalks removed and chopped roughly)
  • 6 eggs lightly beaten
  • ½ cup of grated parmesan
  • 1 cup cream
  • 1/3 cup goats cheese
  • salt flakes, ground black pepper
  • Extra-virgin olive oil


  • Preheat oven to 180°
  • In a baking tray add sweet potato, garlic, and capsicum. Rub with oil and seasoning and bake for 20-30 minutes, or until vegetables are tender and have caramelised.
  • Meanwhile, in a sauté pan that is oven-proof, sauté onions in oil. When onions have softened, add vinegar and continue to sauté for 10 minutes or until onions have caramelized. Remove and set aside.
  • Next, rinse chopped silverbeet and add it to the pan (the residual water of the recently washed silverbeet will aid the cooking process). Sauté until silverbeet softens.
  • In a separate bowl beat eggs and cream together, season and stir through parmesan.
  • Arrange sweet potato and caramelised onion on top of silverbeet, pour egg mixture into the pan and then dollop the goats cheese over the top.
  • Simmer on a low heat until the bottom and sides of the frittata are cooked and then place pan under a grill until the top of the frittata is golden and springs back when touched.

(This recipe is for sweet potato frittata, but you can use it as a base for any flavours you like…)