Sweet potato and feta oven-baked fritatta

The most delicious lunch - Sweet potato and feta oven baked fritatta

Last week, I had a day off to go and get my birthday massage. I know! Only three months later than planned. It was awesome. I had planned to go for lunch beforehand in the neighbourhood, but I hadn’t quite anticipated just how tight finances would be this month after paying for Theo’s swimming classes. It felt like a loooooong time until payday, and I didn’t really feel like it was a great idea to spend any more money.

So, I came up with this sweet potato and feta oven-baked fritatta, using stuff we had around and it was an absolute treat. Is fritatta the right word? Maybe it’s a crustless (and creamless) quiche? Either way, it was delicious, and super easy to make.

Sweet potato and feta fritatta

It requires minimal prep, but does need a fair amount of time in the oven. This recipe could probably feed two at a push, if you served it with a big salad or a hunk of bread, but I ate it all myself.


  • 1 medium sweet potato
  • 2 large handfuls of spinach
  • 7/8 cherry tomatoes
  • 40g feta
  • 2 eggs
  • 1/4 tsp paprika
  • Grating of nutmeg
  • Salt and pepper to taste

Step one: Cut the sweet potato into rounds around 1/2 cm thick and drop into boiling water for 10 minutes. One minute before the timer is due to go off, add in the spinach. Wilt, then drain.

Step two: Meanwhile, make the eggy mixture. Combine the two eggs with the crumbled feta, spices and salt and pepper to taste. Feta is very salty, so I didn’t add any salt, but to each their own.

Step three: Bake in a pre-heated oven at 180′ for 25-30 minutes.

I served this alongside a big dollop of plain yoghurt, which worked brilliantly well. A smashing improvised lunch.

Sweet potato and feta fritatta


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  1. Carie

    March 28, 2016 at 9:14 am

    Oh that does look good – yummy food and a massage sounds like a pretty perfect afternoon!

  2. 7 delicious meat-free recipes to try - BeNourishd

    May 23, 2017 at 7:31 am

    […] Sweet potato and feta frittata: I make this every couple of weeks. It’s so easy and absolutely delicious. Plus it’s rilly rilly good for you. […]

  3. Miss Amanda M Mccammon

    August 1, 2017 at 7:53 pm

    Just made this! So tasty

    1. BeNourishd

      August 1, 2017 at 7:54 pm

      Yay! Glad you liked it, still one of my lunch regulars!

      1. Miss Amanda M Mccammon

        November 28, 2017 at 8:13 pm

        I make this often, doing it tonight and added in some chestnut mushrooms and courgette, just to see how it turns out

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