Sweet potato, bacon and feta frittata

A quick and easy meal, the hearty Italian omelette that forms this sweet potato bacon and feta frittata is delicious hot and cold and can be modified to use a whole range of ingredients. 

Serves: 4-6
Preparation time: 35 minutes
Difficulty: easy


2 medium sweet potatoes, peeled and diced into large cubes
2 tbsp olive oil
Sea salt and freshly ground pepper
4 rindless bacon rashers, diced
1 brown onion, finely diced
1 clove garlic, finely diced
100g feta, crumbled
8  eggs
2 tbsp thickened cream
Few sprigs fresh thyme, leaves picked


  1. Preheat oven grill to medium high. Toss sweet potato in 1 tbsp of the olive oil and season with salt and pepper. Place pieces on a baking tray lined with baking paper and grill for 15 minutes or until golden, turning as needed.
  2. Meanwhile, heat the remaining olive oil in a non-stick, oven proof frying pan or cast iron skillet. Cook the bacon and onion over medium heat, stirring, for 5 minutes then add in garlic and cook for further 3 minutes until mixture is lightly browned.
  3. When the sweet potato is ready, remove from under grill (leaving grill on) and add to frying pan, distributing all ingredients evenly.
  4. Lightly beat the eggs in a bowl and mix in the cream, crumbled feta and thyme leaves. Pour mixture over the ingredients in the frying pan.
  5. Cook for over medium-low heat for 10 minutes or until the mixture is just set (it may still be a little wobbly in the centre).
  6. Place the frying pan back under the grill and cook for 5 minutes until surface of frittata is golden brown. Remove from under grill and loosen the edges before slicing and serving.

Serving Suggestion

Serve with a green salad for your evening meal, or load onto crusty bread for a hearty brunch dish.