Sweet Potato Frittata

Gluten Free, Easy Sweet Potato Frittata

This flourless Sweet Potato Frittata is an easy, nutritious snack that you can prepare in advance, so it’s ready to grab when you’re short of time in the morning for breakfast or in your lunch box, combined with a few cherry tomatoes and any other crudités. Gluten free and packed with plenty of fibre and protein, this is a healthy choice that will keep you satisfied for a long while. This is a great way to sneak a vegetable into your kids’ menu and because they are naturally sweet, they should be winner (minus the chilli perhaps?!)!! Let me know in the comments below….  

Making this Sweet Potato Frittata, you’ll need….

  • 1 extra large (approx 500-600g) Sweet Potato, grated
  • 1 large red Onion, finely diced
  • 90g Red Lentils
  • 2-3 pinches chilli flakes
  • 6 eggs, beaten
  • 125g Feta Cheese, cut into small cubes or crumbled
  • 30g Parmesan Cheese, grated
  • Sea Salt/Ground Pepper to season

Optional: Fresh herbs such as Chives or Parsley

For topping:

Extra 25g Parmesan cheese

2 tbsp Sesame Seeds

Here’s how….

This will make one large tray or 12-16 large muffins and the mix can easily be halved if you’re making small fresh batches.  Line a barking tray with greaseproof paper.  

 

Preheat the oven to 180°c

Blend the red lentils into a smooth flour; either using a Thermomix or a similar powerful blender

Combine the topping ingredients in a small bowl

Combine all remaining ingredients in a large bowl, season and mix well.

Spoon into the prepared baking tray or muffin moulds and sprinkle the topping mix of sesame seeds and Parmesan on top.

Bake for approximately 30-40 minutes until golden and spring back to touch.

These are fabulous served warmed with a side salad but will also keep in the fridge for 3-5 days.

 

Tips
  • If you’re making muffins, ideally use a silicon mould as they will very easily pop out. Alternatively use muffin cases but lightly oil to prevent sticking. For large muffins lightly oil, using kitchen paper, squares of baking parchment which also works well.

 

Nutritional Nugget:

Sweet potatoes, a root vegetable, also known as Yams in some parts of the world, are most commonly found in the UK as the orange variety but they can vary in colour including purple and yellow varieties. They are rich in the antioxidants vitamin C and beta-carotene, which the body uses to make vitamin A. High in fibre, they are a low GI vegetable, thus helping to balance blood sugar fluctuations. For more information on this nutritious vegetable, CLICK HERE

Ready to print recipe:

Gluten Free, Easy Sweet Potato Frittata

This flourless Sweet Potato Frittata is an easy, nutritious snack that you can prepare in advance, so it’s ready to grab when you’re short of time in the morning for breakfast or in your lunch box, combined with a few cherry tomatoes and any other crudités. Gluten free and packed with plenty of fibre and protein, this is a healthy choice that will keep you satisfied for a long while. This is a great way to sneak a vegetable into your kids’ menu and because they are naturally sweet, they should be winner (minus the chilli perhaps?!).
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Keyword: Gluten Free
Author: May Simpkin

Ingredients

Making this Sweet Potato Frittata, you’ll need….

  • 1 extra large approx 500-600g Sweet Potato, grated
  • 1 large red Onion finely diced
  • 90 g Red Lentils
  • 2-3 pinches chilli flakes
  • 6 eggs beaten
  • 125 g Feta Cheese cut into small cubes or crumbled
  • 30 g Parmesan Cheese grated
  • Sea Salt/Ground Pepper to season
  • Optional: Fresh herbs such as Chives or Parsley

For topping:

  • Extra 25g Parmesan cheese
  • 2 tbsp Sesame Seeds

Instructions

This will make one large tray or 12-16 large muffins and the mix can easily be halved if you’re making small fresh batches. Line a barking tray with greaseproof paper.

  • Preheat the oven to 180°c
  • Blend the red lentils into a smooth flour; either using a Thermomix or a similar powerful blender
  • Combine the topping ingredients in a small bowl
  • Combine all remaining ingredients in a large bowl, season and mix well.
  • Spoon into the prepared baking tray or muffin moulds and sprinkle the topping mix of sesame seeds and Parmesan on top.
  • Bake for approximately 30-40 minutes until golden and spring back to touch.

Notes

These are fabulous served warmed with a side salad but will also keep in the fridge for 3-5 days.

Want to get started with Intermittent Fasting?

Check out my comprehensive beginner’s guide to get you going.

Intermittent Fasting Guide

CLICK HERE FOR MORE


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