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Sweet potato, feta, pancetta and macadamia fritatta
This fritatta is an easy and delicious solution to cooking last minute dinners.
Servings 6
Course Light Meal
Preference Gluten Free
Perfect for Midweek Meal
Skill level Easy


  • 500 g sweet potato cut into 1cm pieces 1 onion, finely chopped
  • 10 slices pancetta finely chopped
  • 6 eggs
  • 125 g Persian feta
  • 3/4 cup milk
  • 100 g macadamias roasted and roughly chopped
  • 1 small handful fresh oregano leaves finely chopped
  • 1 small handful fresh flat leaf parsley leaves finely chopped
  • 2 tbsp macadamia oil
  • salt and pepper


  • Place sweet potato in a steamer basket over a saucepan of boiling water. Cover and steam for 15 minutes or until just tender. Whisk together the eggs, feta, herbs and milk in a large bowl. Add sweet potato and stir. Season with salt and pepper.
  • Heat macadamia oil in a frying pan; add onion and pancetta and cook, stirring occasionally, for 5 minutes or until light golden. Reduce the heat to low, add the sweet potato and egg mixture to the pan, shake evenly to distribute the egg mixture and cook for 5-8 minutes or until the frittata is set around the edge but still runny in the centre.
  • Sprinkle macadamias over the frittata and place pan under the grill until the frittata is golden brown and just set.
  • Serving suggestion: Serve with green salad topped with balsamic and macadamia oil dressing.


Calories: 466kcalCarbohydrates: 22gProtein: 15gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 201mgSodium: 510mgPotassium: 508mgFiber: 4gSugar: 7gVitamin A: 12265IUVitamin C: 3mgCalcium: 206mgIron: 2mg