Sweet Potato and Spinach Frittata with Basil Oil

Do you ever have go-to dishes? Those meals that you know you can rustle up easily, using the contents of your cupboard, and be wholly satisfied and fulfilled both because you’ve been well fed and because you haven’t exerted much effort or time in doing so? If I had one such dish, this frittata would be it. I initially read about it in the Guilt Free Gourmet cookbook, where cavolo nero is used. I don’t always have cavolo nero and other such wonderful greens readily accessible at my greengrocers, so I have found baby spinach or chard to be great substitutes. And the dish has since been added to my repertoire of go-to dishes. It’s packed full of wonderful greens, vegetables and colours which makes it a culinary delight to devour with all of one’s senses. And it’s a good thing, too, because when I arrive home late from work some nights, tired, cold and in need of comforting, it is dishes like this that lift my spirits and stop me from eating ice cream sandwiches for supper (yep, it has happened).

Roasted Veg

Sweet Potato and Spinach Frittata with Basil Oil
adapted from Guilt Free Gourmet)


2 sweet potatoes, peeled and chopped into wedges
extra virgin olive oil
sea salt and freshly ground black pepper
2 small red onions, thinly sliced
2 tomatoes (or a few cherry tomatoes)
Bunch of spinach / chard/ cavalo nero, washed and roughly chopped
6 medium eggs
Bunch of basil
1 garlic clove


Preheat oven to 180C (or preheat grill).

Toss the potatoes, onions and tomatoes in olive oil, salt, pepper. Roast in the oven for 30mins or until all the vegetables are very soft.

If using cavolo nero or chard, be sure to remove the stalks. If using spinach (I love to use baby spinach, keep the leaves whole), blanch in salted water for 1-2 mins, drain and move to a large gently heated frying pan. Add the roasted veg to the pan too.

Crack and beat the eggs and season well. Pour over the vegetables in the frying pan. Using a medium to high heat, allow the egg to cook on the stove for a few minutes. When you can see that the edges have cooked, move the pan into the over/ or under the grill for a further five minutes, or until you can see that all the egg is cooked through.

Finely chop the basil and garlic and combine with 6 tbsp olive oil to make a loose basil oil. Drizzle over the frittata and serve with salad.

Great for breakfast, lunch, dinner, or an anytime awesome snack!

Grilled Frittata

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