Sweet Potato, Red Pepper and Cottage Cheese Frittata Recipe
With bold flavours, a light, fluffy texture and a satisfying 26g of protein per portion, this sweet potato, red pepper and cottage cheese frittata is everything you want from a quick, nourishing meal. And it only takes 10 minutes to prep.
The sweetness of potatoes and peppers melts into a creamy cottage‑cheese-and‑egg base, creating a frittata that’s both comforting and feel‑good light. It’s delicious hot, but just as good cold, making it the perfect breakfast or lunch prep.
Serve it with a crunchy green salad and you’ve got a colourful, high‑protein plate that keeps you full for hours.
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
Ingredients
Soup:
- 10 Eggs
- 300g sweet potato
- 200g cottage cheese
- 1/2 teaspoon of olive oil or melted butter (for greasing)
- 1 red pepper
- 15g (small handful) of shredded parsley
Salad:
- 60g rocket
- 1/4 red onion
- 100g cherry tomatoes
Salad dressing:
- 2 tablespoons olive oil
- 1/2 teaspoon wholegrain mustard
- Juice and zest of 1 lemon
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Method
Preheat the oven to 200°C or 190°C fan.
To prepare your vegetables, peel and dice the potatoes, dice the peppers and tomatoes, and finely chop the parsley, red onions and parsley.
Toss the sweet potatoes and sliced peppers together with a little olive oil and season with salt and pepper. Roast for 15 minutes until tender and remove from the oven.
Whilst this is cooking, lightly grease your baking dish.
Beat the eggs together with the cottage cheese and parsley, then pour the mixture into the greased baking dish.
Add the roasted vegetables and then bake for 15-20 minutes, until firm.
While your frittata is cooking make your salad. Toss the rocket, onion and cherry tomatoes together in a bowl. Mix the salad dressing ingredients together and season to taste with salt and pepper and drizzle over your salad.
Remove the frittata from the oven and serve alongside your salad.
Leftovers:
Pop any leftovers into an airtight container in the fridge and it will keep for up to 3 days. Keep your salad dressing in a separate container and add it when you’re ready to eat to stop your salad from going soggy.
Want more feel good breakfast recipes to help you on your fitness journey? Try our Quick Butterbean Shakshuka or our Sweet Potato Breakfast Hash.
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