Fully Loaded Sweet Potato Frittata

Crack 6 eggs into a medium sized mixing bowl. Add 1/4 cup cream or milk alongside a good pinch of salt and pepper then whisk until smooth. Place to one side.

In a 9" non-stick oven safe pan add pancetta over low-medium heat. Fry until crispy with the fat fully rendered down, then remove, leaving the fat behind.

Turn heat up to medium and add in sweet potato. Fry in the leftover fat until crispy on the outside and soft through the centre. Melt in 1 tbsp butter then add in spinach. Continue frying until the spinach wilts down, then turn down heat and add in the crispy pancetta alongside feta and chives. Give it a quick stir to distribute the ingredients, then scoop out around 1/3 of it.

Pour in eggs, then add the rest of your filling on top.

Pop in the oven at 180C/350F until cooked right through the centre, around 12-15 minutes.

Equipment Needed

Allergens