Sweet Potato and Quinoa Frittata

Sweet Potato and Quinoa Frittata

This sweet potato and quinoa frittata is simple and so delicious!

I made it on a Sunday, cut it into 5 slices and I had breakfast for the entire week. I think I even gave away some to my lovely girlfriend. It is quite big, so feel free to reduce the portions.

In a @neoflamau pan I sautéed onion, spinach and tomatoes in coconut oil, then added some corn kernels and sweet potato, whisked 4 eggs, 4 egg whites which I poured on top and sprinkled with some cooked quinoa. Cooked on the stove top for 10, then popped the whole pan I’m the oven for another 10!



  • 4 eggs
  • 4 egg whites (I used packaged liquid egg whites)
  • 1 cup spinach leaves
  • 1 small brown onion diced
  • 1 large tomato chopped
  • 1/2 cup corn kernels (I used frozen)
  • 1/2 cup cooked quinoa
  • 1 cup steamed/baked sweet potato (cut into cubes)
  • 1 tsp coconut oil
  • 1/2 tsp tumeric powder & pinch chili (optional)
  • salt, pepper to taste

Topping: 3 tbsp nutritional yeast flakes*


  1. Preheat the oven to 180C/ 350F.
  2. Brown onions with the oil and add tomatoes, spinach and corn.
  3. When the veggies are half cooked, add sweet potato.
  4. Whisk the eggs with the tumeric and chili, pour into the pan, sprinkle quinoa on top and cook for 10 minutes.
  5. Sprinkle yeast flakes on top and place the dish in the oven and cook for another 10 minutes.


* Nutritional yeast flakes are awesome because they give food a cheesy flavour without the dairy or the saturated fat from cheese. It is also full of stress reducing B complex vitamins, which are required for energy! It is a good source of complete protein with 18 amino acid. Great stuff!



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