Sweet Potato & Spinach Frittata

Vincent and I have been talking about eating less meat for a while now.

Not that we eat scary amounts of meat every day, but it seems that something meaty always slips into one of our meals. We both love vegetables, so it’s not hard for us to consciously eliminate meat from a meal every now and then.

Tonight I’m experimenting once again. This time with an easy banting-inspired recipe that I found online. I did, however, substitute kale for spinach, because kale is gross and spinach is amazing.

Who’s hungry? Vincent and I! But this recipe feeds four.


  • 6 large eggs
  • 1 cup low fat milk
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp thyme
  • 500g sweet potato, cubed
  • 200g spinach, sliced
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 85g goat cheese, grated

Let’s get cooking

Preheat the oven to 180 degrees Celsius. Whisk together the eggs, milk, a sprinkle of thyme, salt and pepper.

Sauté the sweet potatoes in the olive oil (in a pan that can go into the oven later) over medium heat for about 10 minutes, until they become tender and golden. Sprinkle some thyme over it.

While you’re stirring, pour yourself a glass of wine. Tonight, I’m enjoying The Wolftrap.

Remove the sweet potatoes from the frying pan and keep them aside. Sauté the onions, garlic and the rest of the thyme in olive oil, over medium heat for 4 minutes.

Add the spinach and cook until it wilts.

Add the sweet potatoes to the frying pan and give it all a good stir.

Pour the egg mixture over everything and let it cook for another 3 minutes.

Sprinkle the goat’s cheese on top.

Pop it in the oven for 10 to 14 minutes.


Let it cool down for 1 or 2 minutes. Cut into slices and serve.

It tastes really great with a little chutney on the side.

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