Advertisement

Nutrition: Per serving (3)

  • kcal572
  • fat25g
  • saturates9g
  • carbs59g
  • sugars31g
  • fibre10g
  • protein23g
  • salt1.6g

Method

  • step 1

    Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.

  • step 2

    Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.

  • step 3

    Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.

  • step 4

    Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

ALso discover:

How to pack a picnic

Recipe from Good Food magazine, July 2020

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.33 ratings
Advertisement
Advertisement
Advertisement