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Sweet potato & goat's cheese frittata


  • Cook the sweet potato in a pot of lightly salted, boiling water until tender. Drain well.
  • Heat a little oil in a pan and gently sauté the red onion until tender. Transfer to a bowl and toss with the hot sweet potato and goat's curd until well combined.
  • Add the parmesan and pesto with a little seasonings and the eggs. Mix with a wooden spoon until well combined.
  • Then heat a splash of oil in a heavy-bottomed pan, pour in the frittata mixture, cover and gently cook until just trembling in the centre.
  • Serve warm (or at room temperature) with good crusty bread and a simple salad on the side.


  • 1 medium sweet potato, peeled & cubed
  • sea salt & freshly ground pepper
  • olive oil
  • 1 red onion
  • 200 gm fresh goat's curd (or soft goat's cheese)
  • 60 gm freshly grated parmesan
  • 2 tspn pesto
  • 8-10 eggs
  • a good handful of mini cress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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