Try this twist on the usual egg, onion and spinach frittata with the addition of creamy chopped macadamia nuts.


  • 1 medium sweet potato

  • 8 extra large eggs

  • 1 tsp salt

  • 1/4 cup grated cheese

  • 1 small onion, finely diced

  • 1/3 cup semi dried tomatoes, chopped

  • Handful of baby spinach leaves

  • 75g Sandy Creek Macadamias' dry roasted macadamias, roughly chopped

  • Sandy Creek Macadamias cold pressed macadamia oil, for frying.


  • 1.

    Peel sweet potato and chop into 1-1.5cm cubes

  • 2.

    Cook in boiling water until ‘al dente’

  • 3.

    Drain and set aside to cool

  • 4.

    In a large bowl break the eggs, add the salt and whisk together

  • 5.

    Add the cheese, onion, semi-dried tomatoes, spinach leaves, macadamia nuts and sweet potato and mix well

  • 6.

    In a medium size non-stick, oven proof frypan, add tablespoons of oil on medium heat, until the pan is well coated

  • 7.

    Reduce the heat and pour the egg mixture into the fry pan and cook on low to medium heat until the base and sides sets

  • 8.

    When the base and sides are set, remove frypan from heat and place under a grill on 180°C

  • 9.

    Cook the top, taking care not to place the frypan too close to the grill to avoid burning the the frittata

  • 10.

    Once they’re cooked, serve with a salad.

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