Breakfast

Sweet Potato, Spinach and Goat's Cheese Frittata

Name: Sweet Potato, Spinach and Goat's Cheese Frittata
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 large, about 440 g Egg; 300 g Sweet potato; 80 g Red onion; 100 g Spinach; 60 g Soft goat's cheese; 2 tsp (10 g) Olive oil; A few sprigs, leaves picked Fresh thyme; To taste Salt; To taste Black pepper

An oven frittata of roasted sweet potato, red onion and spinach with goat's cheese on top, cut into four. 19 g of protein for 300 kcal a wedge.

Calories: 300kcal
Protein: 19g
Fat: 16g
Carbs: 18g

Per serving, makes 4. 25 minutes of work, then keeps for three days in the fridge. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Egg8 large, about 440 g
Sweet potato300 g
Peeled and cut into 1 cm dice so it cooks through in the roasting time. Raw, peeled weight.
Red onion80 g
Spinach100 g
Soft goat's cheese60 g
Olive oil2 tsp (10 g)
Fresh thymeA few sprigs, leaves picked
SaltTo taste
Black pepperTo taste

Method

Heat the oven to 200°C. Toss the sweet potato and onion with the oil, thyme and salt in a 24 cm ovenproof frying pan and roast for eighteen minutes until the potato gives to a knife.
Take the pan out, drop the spinach on top and stir until it collapses in the residual heat. Turn the oven down to 180°C.
Beat the eggs with salt and pepper, pour them over the vegetables, dot the goat's cheese across the top and return to the oven for fifteen to eighteen minutes until the centre no longer wobbles.
Leave for five minutes before cutting into four. It is as good cold the next day.

Worth knowing

Makes four wedges. Roasting the sweet potato first is what keeps it from being raw in the middle of a set frittata; steaming it works too but the edges do not brown.
Each wedge is 300 kcal. Swapping the goat's cheese for the same weight of feta changes almost nothing; leaving it out saves about 40 kcal a wedge and most of the point.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.