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Sweet potato, Feta and Asparagus frittata
Sweet potato, Feta and Asparagus frittata

Sweet potato, Feta and Asparagus frittata

Portions 2 - 4
Preparation Time
Cooking Time


1 medium sweet potato

½ tbsp olive oil

1 small yellow onion

8 asparagus Arctic Gardens

6 eggs

¼ c milk

¼ tsp smoked paprika

½ c feta

1 c cheddar

sea salt and ground pepper


  1. Preheat the oven to 400 °F.
  2. Wash the sweet potato, cut into quarters and put on a sheet on tinfoil. Drizzle with a little olive oil, season with salt and pepper, and fold en papillote or into a package or pouch. Put the tin envelope on a baking sheet and bake for 30 minutes. Once the centre is cooked, (test with a knife tip), set aside and let cool.
  3. In the meantime, finely chop onion. Slice asparagus spears lengthwise, then cut in half.
  4. Drizzle a little vegetable oil in a non-stick, ovenproof pan and heat at medium. Add salt and pepper. Add asparagus and cook for 2 more minutes.
  5. Remove from heat.
  6. In a large bowl, beat eggs, add milk, paprika, half of the crumbled feta, half of the cheddar, salt and pepper. Mix well.
  7. Pour the mixture into the greased, non-stick pan (or use a round mould lined with parchment paper). Add unpeeled sweet potato quarters and the remaining feta and cheddar.
  8. Bake for 20 minutes or until the frittata is puffed and golden.
  9. Serve with mesclun or mâche salad.
Credits: Émilie Gaillet from Émile murmure’s blog

Nutrition Facts (per serving):

Calories: 350

Protein:  22 g

Fat:    24 g

Carbohydrate:  12 g

Fibre:   2 g

Sodium: 560 mg

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