• 1 sweet potato, sliced into 1 inch chunks
  • 300g frozen peas
  • 100g baby leaf spinach
  • 1 bunch mint
  • 200g Be Good To Yourself Greek Style Cheese
  • Zest and juice 1 lemon
  • 8 eggs
  • 100ml Alpro Soya Original alternative to milk, Chilled
  • Black pepper
  • Rapeseed oil
  • 1 sweet potato, sliced into 1 inch chunks


  1. 1

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Toss the sweet potato in a little rapeseed oil and season with black pepper. Roast for about 20-25 minutes or until cooked through. Set aside.

  2. 2

    Defrost the peas. Wilt the spinach in a frying pan with a little rapeseed oil then roughly chop and set aside. Finely chop the mint leaves.

  3. 3

    Whisk the eggs and milk together in a jug and season. Crumble in half the feta, half the mint, all the spinach and the lemon zest.

  4. 4

    Gently heat 1 tbsp rapeseed oil in an oven proof frying pan and pour in the egg mixture. Evenly distribute the peas over the surface and cook for around 5 minutes until the bottom starts to set, then sprinkle over the remaining feta. Arrange the sweet potato pieces on top and place in the oven to cook for a further 10-15 minutes at 160°C/fan 140°C/gas mark 3. 

  5. 5

    Meanwhile, combine the remaining mint, 1-2tbsp rapeseed oil, the lemon juice (to taste) and some seasoning to create a drizzle. 

  6. 6

    When the frittata is ready it should be golden brown on top with a slight wobble in the centre. Leave to cool a little then slice up and serve. Finish with a drizzle of the mint oil and a side salad.

  7. 7

    Top tips for this recipe; 

    • This recipe can be enjoyed hot or cold so any leftovers can be used for lunch boxes. Great to add in your leftover veg. 
    • Respond to the seasons and use kale, butternut squash and parmesan in winter then go for Mediterranean style vegetables in summer.
    • Top the frittata with nuts and seeds or different herb oils/ pesto.
    • Change up the cheese. 


Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 7.0g 10%
  • Saturates 2.3g 12%
  • Sugars 11.7g 13%
  • Salt 1.17g 20%

% of the Reference Intakes

Typical values per 100g: Energy 1080kj/258kcal

Each serving provides

21.4g carbohydrate 6.0g fibre 23.9g protein One of your 5 a day

Also in these Scrapbooks

Back to top