Healthy living

Potato frittata

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Serves: 4


  • 250g sweet potato, sliced
  • 250g potato, sliced
  • 1 teaspoon olive oil
  • 1 onion, thinly sliced
  • 1 bunch baby spinach, washed and drained
  • 3 eggs, beaten
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon nutmeg


1. Preheat grill. Boil potato for 4-5 minutes until tender, or microwave on HIGH (100%) in a covered dish with 1 tablespoon water for 5-6 minutes, stirring after 3 minutes. Drain well. 

2. Heat oil in a non-stick frypan, add onion and cook for 2 minutes until golden. Add potato, toss to combine and brown. 

3. Stir in spinach and stir-fry until wilted and moisture has evaporated. 

4. Mix eggs, cheese and nutmeg in a small bowl and pour into pan. Cook over low heat until set. 

5. Place under hot grill for 2 minutes to brown the top.


  • Try finely shredded Chinese cabbage instead of spinach.

Serving suggestion

  • Serve hot or cold. Cut into wedges and serve with salad for a light lunch. For a special breakfast/lunch dish serve with grilled tomatoes and crunchy wholemeal toast.

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