Mini sweet potato and feta frittatas

Prep Time: 25 mins
Cooking Time: 30 mins
No of Serves: 12 muffins

Corporate Partner Jalna


  • 1 tablespoon olive oil
  • 1 medium sweet potato, peeled and grated
  • 1/2 onion, diced
  • 4 cups baby spinach
  • 8 eggs
  • 1 cup Jalna Greek Natural Yoghourt
  • 100 grams reduced-fat feta, crumbled

Nutrition Information (per serve)

Energy 458 kJ (109 calories)
Protein 6g
Total Fat 4g
Carbohydrates 10g
Saturated Fat 2g
Sugars 6g
Dietary Fibre 3g
Sodium 99mg


  1. Preheat oven to 170ºC.
  2. Heat oil in a pan over medium heat. Add sweet potato and onion; sauté until vegetables begin to softer, 5-7 minutes. Stir in spinach, cooking until wilted. Remove from heat.
  3. In a mixing bowl, beat eggs until smooth. Whisk in yoghourt until smooth. Stir in sautéed vegetable mixture, pour into muffin tins and top evenly with crumbled feta. Bake until mini frittatas begin to puff up and are cooked through, about 30 minutes.
  4. Leave to cool for 10 minutes then serve or store in an airtight container as a healthy snack on the go.


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