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04 Feb, 2015

Frittata with Mixed Salad

There is only one word to describe this frittata…heavenly! Mixed with sweet potato and rice milk for a little added sweetness, this is a recipe that you won't just want to eat at breakfast time.



Baking Tray
Small 15cm frying pan
Mixing Bowl


For the frittata:
1/2 sweet potato, peeled and diced into 1cm cubes
1 tsp rapeseed oil
Salt and pepper
1 spring onion, finely sliced
30g pumpkin seeds
3 chives, finely chopped
3 eggs
50ml rice milk

For the salad:
Handful spinach, roughly chopped
1/4 cucumber, diced
Handful cherry tomatoes, halved
Handful basil leaves, roughly chopped


Firstly place the sweet potato on a baking tray with a drizzle of oil, salt and pepper. Cook at 180C for 15 minutes or until tender.

Once the potato is cooked, heat a little oil in a small 15cm frying pan and gently saute the onion and pumpkin seeds; then add in the sweet potato and chives, saute together for 2 minutes.

In a bowl, whisk the eggs and rice milk and then add them to the frying pan. Cook on a low heat for 1-2 minutes.

Now place the pan straight into the oven and cook for 5 minutes until the egg is cooked.

To make the salad, simply toss all the ingredients together.