Phew.  That’s a mouthful! But this sweet potato, caramelised onion, spinach and feta fritatta is worth the tongue twister.

This dish came together because  a) it’s my favourite item on a brunch menu (well that and poached eggs with avocado) and b) I had about a million eggs in the fridge that needed to be used pronto.

This is why it’s so great – it’s easy to throw together using what ever you have leftover in the fridge, so feel free to experiment with different ingredients or whatever you have to hand on the day.

Serves 4


  • 8 large eggs (preferably organic)
  • 2 -3 medium sweet potatoes, cubed into 1 inch pieces and cooked (I prefer to roast mine as it intensifies the flavour but these can also be steamed)
  • 1/4 cup feta cheese, crumbled
  • 2 red onions, sliced
  • Two handfuls spinach
  • 1 tsp brown sugar (optional)
  • Pinch of paprika/cayenne pepper
  • Salt and pepper to taste


  1. In a deep frying pan cook the onions on a low heat for 20-30 minutes, stirring continuously until soft.  Stir in the sugar if using and set asideDSC_0045
  2. Whisk the eggs with spices and seasoning. Stir in the spinach and fold in the feta
  3. Add the cooked sweet potatoes and the egg mixture to the pan with the onions and mix to combine
  4. Cook on a low to medium heat on the stove until the underside is cooked
  5. Cook the top under the grill until just set
  6. Top with more feta (optional) and serve with a side salad