Recipe|| Sweet potato, bacon & veggie frittata

Quick and tasty dinners are key during the week. Especially if I have a gym class, or other social plans straight from work and haven’t prepared anything in advance. I like to be able to get in, pop something on for dinner and shower (after gym) or sort my stuff out whilst it’s cooking. Then I can sit down, relax and enjoy without having to think about doing anything after – except the washing up obviously, but Alex and I take this in turns.

As this week, it’s time to get back to reality after the fab Christmas break, I thought it’d be the perfect time to share with you a healthy, quick and easy recipe.

This recipe was actually taken from my mum – it’s pretty simple, great for using up leftovers and what ever you have in the fridge, and almost most importantly, it’s super yummy!
Sweet potato, bacon & vegetable frittata recipe
Made from layers of cooked sweet potato, mushrooms and cooked bacon, with pockets of feta, all baked in egg to form a frittata, it’s great served on a bed of fresh spinach, or with a fresh side salad. It would even make a tasty packed lunch!
You can easily switch in and out alternative vegetables and meat too if you’re not a mushroom or bacon fan. You could use what ever leftover meat you have from a roast, or dinner the night before, and pretty much any vegetable – just if you wanted to a hard vegetable like carrot, make sure it’s cooked first.
So here’s how to make it:
Ingredients (serves 3 – leftovers can be used for lunch):
  • 1 large sweet potato, cooked
  • 50g button mushrooms
  • 200g pancetta bacon
  • 50g feta
  • 5 eggs
  • 1 tbsp. Milk
  • A little oil
To serve:
  • Half a bag of fresh spinach or salad leaves and your preferred salad ingredients.


  1. Preheat the oven to 200degrees c.
  2. Heat the oil in a frying pan, and fry off the mushroom and bacon until cooked.
  3. Slice the sweet potato into circles approximately 1cm thick.
  4. In a large rectangular crockery dish, place a layer of sweet potato in the bottom, top with half the mushrooms and bacon mixture, sprinkle with feta. Repeat step 4 until you’ve used all the ingredients.Sweet potato, bacon & vegetable frittata recipe Sweet potato, bacon & vegetable frittata recipe
  5. In a separate glass, beat the eggs, stir in the milk and pour over the sweet potato, mushrooms, bacon and feta.Sweet potato, bacon & vegetable frittata recipe
  6. Place in the centre of the  centre for 20-25 minutes, or until the egg has cooked all the way through (be sure to check the centre of the frittata).
  7. Serve with a side salad or on a bed of spinach.
Sweet potato, bacon & vegetable frittata recipe Sweet potato, bacon & vegetable frittata recipe
Ta da! A simple yet absolutely delicious midweek meal. Its so versatile too, meaning you could make an entirely veggie alternative, switch the meat, and throw in what ever you fancy. Just remember that the egg needs to cover the ingredients.
We did try to add tomato to top ours, but it does make the frittata a bit watery so be careful – you want to make sure you know the egg is cooked through. It was tasty though!
What’s your favourite midweek meal at the moment?
Chloe xx

Leave a Reply

Your email address will not be published. Required fields are marked *