Sweet Potato, Feta & Spinach Frittata (Low Fodmap, Gluten Free)

I love making frittata’s they are so easy to make and you can put anything in them.  This one I made for my amazing bestie, Michelle for our lunch catch up after our Combat class (Michelle is the instructor).  The kids also got to have some for dinner and they quite liked it, even with the spinach in it!   I also love cooking with feta cheese,  I have am omlette just about every day, if  its not one for breakfast then its one for lunch or dinner,  I always use fetta and spinach in my omlettes!   They do use up alot of eggs but its a nice good meal!   Tayla loves this Frittata but sadly feta is now offlimits to her after her lactose intolerance diagnosis, so I am going to source a vegan ‘cheese’ its not cheese but it tastes like cheese, if anyone can recommend any in Australia that would be great.  For now its cheeseless omlettes and frittata’s for her. She loves her cheese so much and is finding it hard not having any, she especially loves her cheese and crackers and misses it as her school snack.

Sweet Potato, Feta and Spinach Frittata

2 sweet potato’s peeled and cut into small squares (about 1cm)

100 grams low fat feta cheese, chopped into small 1/2 cm squares or crumbled

1 cup baby spinach leaves

1 Tbsp finely chopped fresh chives

8-10 eggs (I am feeding myself and 5 kids so usually use 10 eggs)

1 Tbsp butter (or olive oil)


Preheat oven to 180 degrees and spray a glass pie dish with olive oil spray (or use butter). In a frying pan melt the butter and add the sweet potato pieces mixing to coat in the butter allow to cook for about 12 minutes to get a little colour and to soften a little.  In a bowl add the eggs and beat til combined.  Add the Feta, spinach and chives and mix.  Evenly spread the sweet potato in the pie dish and pour the egg mixture over the top.  Bake in the oven for about 25 minutes. (My oven is fan forced).   Allow to cool sligtly before cutting.  Serve with a side of fresh salad  and enjoy.


Ready for the oven

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