Light but Filling Vegetable Frittata

Light but Filling Vegetable Frittata

Photo: Asaf Ambram

Styling: Dalit Russo

Yield: 2-3 servings

Prep Time: 20 minutes

Level: Easy


1 small sweet potato, sliced
Olive oil for sprinkling
Salt and pepper to taste
½ cup frozen spinach, thawed and drained
5 fresh basil leaves
4 eggs
4 slices Tnuva Light Edam Cheese, cut into small pieces


1. Preheat oven to 350⁰F and line a baking pan with parchment paper.
2. Arrange the sweet potato slices on the baking pan and sprinkle with olive oil, salt and pepper. Bake for 20 minutes or until soft. Remove from oven but don’t turn off the heat.
3. Heat a tablespoon of olive oil in a medium ovenproof skillet. Arrange the sweet potato slices on the skillet with mounds of spinach in between. Scatter the basil evenly around. Beat the eggs with salt and pepper. Pour over the vegetables and sprinkle Edam cheese pieces on top. Fry for 5 minutes over low heat, until the edges are brown.
4. Transfer to the oven and bake for 10 minutes or until the surface is golden and the cheese is bubbly.

Tnuva Products used in this recipe: