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Sweet potato & blue cheese frittata

Sweet potato & blue cheese frittata

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Sweet potato & blue cheese frittata

Red onion & nutmeg

Red onion & nutmeg

Serves 4 to 6

Cooks In1 hour 5 minutes plus cooling

DifficultyNot too tricky

Nutrition per serving
  • Calories 396 20%

  • Fat 28.3g 40%

  • Saturates 9.8g 49%

  • Sugars 8.1g 9%

  • Salt 1.4g 23%

  • Protein 18.3g 37%

  • Carbs 19.7g 8%

  • Fibre 2.6g -

Of an adult's reference intake


  • 1 large sweet potato
  • 3 tablespoons olive oil
  • 2 medium red onions
  • 6 large free-range eggs
  • 100 g blue cheese
  • 1 whole nutmeg , for grating

Recipe From

Jamie Magazine

By Dara Sutin & Charlie Clapp


  1. Preheat the oven to 190ºC/gas 5.
  2. Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
  3. Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
  4. Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
  5. Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
  6. Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
  7. Delicious served with a seasonal salad.


EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the blue cheese. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.

Watch the video: Sweet Potato u0026 Goat Cheese Frittata Recipe (October 2022).