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Fully Loaded Sweet Potato Frittata

This Sweet Potato Frittata is absolutely packed full of flavour. It's quick, easy and perfect for lunch!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch
Cuisine: Italian
Servings: 4
Calories: 443kcal
Cost: £1.50 / $2


  • 9" Non-Stick Oven Safe Pan (see notes)
  • Medium Sized Mixing Bowl & Whisk
  • Wooden Spoon
  • Sharp Knife & Chopping Board
  • Potato Peeler


  • 6 Eggs
  • 1/4 cup / 60ml Heavy/Double Cream (can sub milk)
  • 10.5oz / 300g Sweet Potato, peeled & diced into very small chunks (weighed AFTER peeling, it's around 1 medium sweet potato)
  • 5oz / 150g Pancetta, diced (can sub bacon)
  • 3.5oz / 100g Feta, crumbled
  • 3.5oz / 100g Baby Spinach, roughly chopped
  • 1 tbsp finely diced Chives
  • 1 tbsp Butter


  • Crack 6 eggs into a medium sized mixing bowl. Add 1/4cup cream or milk alongside a good pinch of salt and pepper then whisk until smooth. Place to one side.
  • In a 9" non-stick oven safe pan add pancetta over low-medium heat. Fry until crispy with the fat fully rendered down, then remove, leaving the fat behind.
  • Turn heat up to medium and add in sweet potato. Fry in the leftover fat until crispy on the outside and soft through the centre. Melt in 1 tbsp butter then add in spinach. Continue frying until the spinach wilts down, then turn down heat and add in the crispy pancetta alongside feta and chives. Give it a quick stir to distribute the ingredients, then scoop out around 1/3 of it. Pour in eggs, then add the rest of your filling on top.
  • Pop in the oven at 180C/350F until cooked right through the centre. You can test to see if a knife comes out dry when poked in the centre. It should be firm when you give the pan a shake too. Around 12-15mins, but just be vigilant.
  • Allow to rest for a couple of minutes then slice up and enjoy!



a) Frying Pan - I find a 9" pan is the perfect size for the frittata. You could use a 10" pan, but the frittata will be slightly thinner. Most important that it's non-stick and oven safe. If it's not, just pour everything into a baking dish and bake from there! 
b) Leftovers - Tightly cover in the fridge for 2-3days. I usually reheat in the microwave, but room temp also works well.
c) Subs - Butternut squash would make a good sub for the sweet potato (don't sub regular potato, you need something sweet to balance the flavours). Goats cheese would make a nice sub for feta, and if you want to go wild then sub the pancetta for chorizo!
d) Serving - It'll feed 4 hungry people or 6 with a side salad. I tend to serve this with lashings of hot sauce, just because I love the stuff. But that's totally optional.
e) Calories - whole recipe divided by 4. Calories for 1 portion (1/4th)


Calories: 443kcal | Carbohydrates: 18.11g | Protein: 18.58g | Fat: 33.05g | Saturated Fat: 10.427g | Polyunsaturated Fat: 1.737g | Monounsaturated Fat: 5.712g | Trans Fat: 0.025g | Cholesterol: 292mg | Sodium: 570mg | Potassium: 691mg | Fiber: 2.8g | Sugar: 5.2g | Vitamin A: 13656IU | Vitamin C: 9.3mg | Calcium: 220mg | Iron: 2.65mg