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Sweet Potato, Hazelnut and Spinach Frittata (GF)

  • 150g sweet potato, peeled and cut into 1cm cubes
  • 1 medium red onion, sliced
  • 5 medium eggs
  • 2 egg whites
  • 75g baby spinach leaves
  • ¼ cup roughly chopped hazelnuts
  • ¼ cup grated low fat tasty cheese
  • Olive oil spray
  • 4 cups cooked brown rice
  • 2 tablespoon tomato relish

Preheat an oven grill to high. Spray a large non stick frying pan with olive oil spray over medium heat and add the sweet potato and red onion. Cook for 6-8 minutes or until golden and tender.

Whisk the eggs and egg whites together then pour into the pan. Cook over low heat for 5 minutes then sprinkle with spinach leaves and hazelnuts. Continue cooking for 6-8 minutes until surface is nearly set.

Sprinkle the frittata with the cheese and place under the grill until golden and fully set on top.

Serve in wedges with 1 cup of brown rice and 2 teaspoons of tomato relish.

Serves 4 – 10g nuts per serve

NUTRIENT content per serve

Energy 2167kJ (516kcal), Protein 21g, Total fat 14g, Saturated fat 4g (29% of total fat), Monounsaturated fat 7g, Polyunsaturated fat 2g, Carbohydrates 73g, Fibre 6g, Sodium 260mg


If your frying pan does not have a heatproof handle, cover the handle in foil before placing it under the grill.