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Spinach & Sweet Potato Frittata

4 Servings

25 Minutes


1 tbsp Extra Virgin Olive Oil

1 Sweet Potato (medium, peeled and cut into small cubes)

3 cups Baby Spinach (chopped)

8 Egg (whisked)

Sea Salt & Black Pepper (to taste)


Amount per serving

Calories 206

Fat 13g

Carbs 8g

Fiber 1g

Sugar 2g

Protein 14g

Vitamin C 7mg

Calcium 88mg

Iron 3mg

Vitamin D 82IU

Folate 94μg

Vitamin B12 0.9μg

Magnesium 38mg

Zinc 2mg


1) Preheat the oven to 400F (204C)

2) Heat the oil in an oven-safe pan over medium heat. Add the sweet potato and cook, stirring occasionally, for about 10 minutes or until the potatoes are just tender. Add the spinach and stir until wilted.

3) Season the whisked eggs with salt and pepper then pour the eggs into the pan with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the pan to the oven.

4) Bake for 10 to 12 minutes or until the eggs have set and are firm to the touch in the center of the pan. Let it sit for about five minutes before cutting into wedges. Serve and enjoy!


Keeping Healthy during the Menopause : Eggs provide excellent protein which keep you full through the morning. Sweet potato contains antioxidants to support anti ageing. Spinach contains vitamin K & magnesium for bone health.

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor : Add onions, garlic, and/or fresh herbs, like chives, basil, or dill.

Additional Toppings : Salsa or tobasco

No Spinach : Use kale or swiss chard instead.

Reduce Frying : Steam the sweet potatoes & spinach instead of frying.

© These notes are owned by Over The Bloody Moon Ltd and protected by UK copyright laws. Reproduction and distribution of the content without written permission from Over The Bloody Moon Ltd is prohibited

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