Roasted Sweet Potato Frittata

4 - 5
Prep Time
Cook Time
Ready In

"This Fritatta can be served hot or cold and served with a nice side salad this makes for a wonderful brunch or serve it on it's own as a wonderful snack. I bought my sweet potato already cubed last time which made this super easy to make. NOTE: I think pumpkin could be substituted for sweet potato, but you would have to watch it did not over roast and go too soft."

Original recipe yields 4 - 5 servings


  • Serving Size: 1 (450.1 g)
  • Calories 662.6
  • Total Fat - 44.9 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 1172.2 mg
  • Sodium - 618 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.7 g
  • Protein - 42.1 g
  • Calcium - 230.9 mg
  • Iron - 6.5 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C.

Step 2

Toss the sweet potato in butter & transfer potato to a paper lined baking tray & roast at approx 200°C for 25 minutes or until tender. Cool slightly.

Step 3

Combine the sweet potato, eggs, herbs, spring onions, cheese, peas, semi dried tomatoes and seasonings in a bowl and stir well.

Step 4

Melt half the remaining butter in a 20cm non stick frying pan and saute the leek until softened then add the leek to remaining ingredients and stir well.

Step 5

Melt remaining butter in the same frying pan and pour in egg mixture ~ reduce the heat, cover and cook for 5-10 minutes on low heat until the frittata is golden and cooked.

Step 6

Remove the lid and grill until golden and set. Run a spatula around edge of fryingpan to release frittata.

Tips & Variations

No special items needed.