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  • Writer's pictureTracey Walker

Sweet Potato and Goats Cheese Frittata

Updated: Apr 11, 2020


Looking for lunch ideas but tired of salads? . . .

Then try a frittata, a great option for paleo, low carb, glutenfree and vegetarian diners, who, know that a serve of protein every meal keeps you lean.Well, that is, as long as you don't accompany it with sugary carbs.

Sometimes, it has to be said, you simply don't fancy meat at every meal and eggs whipped into a frenzy, then cooked up in a frittata, are a great source of protein that satisfies your hunger pangs.

It can be made ahead of time and transported off to work the next day, making sure you don't fall prey to take away lunches or the office vending machine.

One of my favourite frittata's has to be sweet potato and goats cheese. The creamy texture of the goats cheese explodes in your mouth and the basil adds a nice Provincial touch.



400g Sweet Potato (Gold), cut into 2cm pieces

1tsp cold-pressed, organic, coconut oil

80g red onion thinly sliced

175g asparagus, trimmed and cut into approximately 5cm lengths

1 tbsp fresh basil, shredded finely

6 free large range eggs (Organic)

1/4 cup cold water (filtered)

50g goat's cheese, crumbled


  1. Preheat oven to 200*C/400*F

  2. Roast the sweet potato by placing it on a lined baking tray and coating with half of the coconut oil. Cook for about 30 mins until the potato is a little bit brown and tender.

  3. Place the onion in the frying pan and cook in the remaining coconut oil, stirring until it is soft. Then adding the asparagus to the onion, keep stirring and cook for a further 3 minutes until almost tender

  4. Add the roasted sweet potato to the pan along with the shredded basil and gently mix.

  5. Whisk the eggs and water until light and frothy, then pour into the pan and sprinkle with the goat's cheese.

  6. Cook the frittata over a medium heat for 10 mins or until about half way "set". then place in the oven and cook for a further 15 mins until slightly browned and set.

  7. Once cooled, cut in half and serve garnished with a little extra basil. Serves 2, prep and cooking time is approx 60 mins


Protein 29.7g, Carbs 28.1g Fat 23.3g Fibre 5.2g

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