Sweet Potato and Cheese Frittata

I had a load of eggs left in my fridge the other week, which needed using up along with a pile of random vegetables. I nearly called this recipe ” Fridge Gravel Frittata” as it literally contained the contents of my fridge! I made the recipe up on the spot and was actually quite surprised how good it tasted. We ate most of it in one sitting!

This recipe would be great served hot or cold on a buffet table and is a lot easier to make than a quiche with less faffing about rolling pastry. It’s also a great emergency recipe if you suddenly find that one of the guests you invited around for dinner is a vegetarian and you need to rustle up something in a hurry. I suppose it’s like a quiche without the pastry, so better for you and a lot quicker to make!

I cooked my sweet potato chunks first in the microwave and caramelised the onions in a little olive oil in a frying pan, which really creates a wonderful flavour. Use whatever cheese you have lying around in your fridge and add any other seasonings or herbs you fancy. I used up some garlic and herb cheddar plus some leftover brie in this and it tasted blooming lovely! You could also use cottage cheese for a Weight Watcher version.

It’s great served hot straight from the oven to enjoy the amazing smell of the melting cheese or just reheat any leftovers the next day in the microwave for a quick lunch.

Although frittata is traditionally an Italian dish, we recently enjoyed something similar in a hotel in Gran Canaria, where the Spanish Chef served up wedges for breakfast. I believe the Spanish version is called a tortilla, often containing potato and onion but not to be confused with the Mexican word, tortilla which is a wheat flatbread. Whatever, you want to call it, my “Fridge Gravel” recipe tasted absolutely delicious and is worth making. Enjoy xx




12 eggs

6oz or 175 g of grated or finely chopped cheese (I used garlic and herb cheddar plus some leftover brie)

4 medium onions , sliced

3 medium sweet potatoes, peeled, chopped and microwaved for 6 min to soften

1 medium courgette, chopped

a few sliced mushrooms

dried herbs and smoked paprika to sprinkle on top


Beat all the eggs gently to combine then set to one side

Fry the sliced onions in olive oil until caramelized and set to one side

Fry the courgette and mushrooms for a few minutes until soft

Put most of the cheese in a square casserole dish with all the vegetables and stir around to combine

Pour over the eggs

Top with the rest of the cheese then sprinkle with the paprika and dried herbs

Bake at 160C for 35 to 40 min until it looks a bit like a souffle and is no longer wet in the middle (stick a knife in the centre to test)

Eat with a nice fresh salad and enjoy!






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