Power Up With Green – Sweet Potato and Spinach Frittata

I’m sure I’ve said this before – green is my favourite colour. It’s just so fresh and natural looking – reminds me of life and vitality and thriving. My love of all things green even extends to my food. You will never find my fridge without at least one green vegetable in it, and I always make it a goal to include them at least once a day (just like our food guide says). So you can imagine my enthusiasm when I was contacted to be a part of the Power Up With Green Program with Sobeys Inc. What better way to spread the greens love?!


My fellow Canadians have all probably heard about Sobeys’ Better Food For All mission with Jamie Oliver to motivate Canadians to get back in their kitchens to cook real food to fuel themselves and their loved ones. Power Up With Green is just another component of this campaign, to inspire Canadians to incorporate more greens into their favourite recipes – yes, even those rich, decadent comfort foods that may not always be the most nutritious. As a Registered Dietitian and a foodie, this whole concept excites me. Greens aren’t only nutritious, they are also delicious and can make a monochrome dish look more appealing. Why do you think they always garnish a plate with a little parsley in restaurants?


So what’s so great about greens?


Greens are packed with nutrition. In fact, I would call them a superfood! They carry an array of vitamins and minerals important for bone health, and may help protect against heart disease, diabetes, and cancer. Think vitamin A, C, and K, calcium, folate, potassium, iron, and fibre – wow!



Leafy greens require little prep, and come in a variety of easy to use forms. You can buy fresh or frozen, and even “baby” varieties, opening up all sorts of culinary applications.



From salads to soups, pizza to mac & cheese, you can use leafy greens in pretty much everything. They have such a range of tastes and textures – think crunchy cabbage, peppery arugula, colourful Swiss chard. If you don’t like one leafy green, don’t despair – there has to be at least 1 (or 2, or 3) out there for you.



For the next 4 weeks, I’m going to be sharing a recipe to hopefully inspire you to add some more greens to your everyday meals. To start, I have chosen a dish that is so versatile you can eat it for breakfast, lunch, or even dinner; that looks impressive enough to serve to company, but that is just as easy to make as a box of your favourite cheesy pasta product. Honestly!


This Sweet Potato & Spinach Frittata is a Jamie Oliver recipe that you will definitely want to try out. Eggs are a perfect pairing with greens. This frittata hits all the tastes and textures you want – sweetness from the sweet potato, salty from the feta, creamy richness from the eggs and cheddar cheese, and a little bit of crispness from the edges. This is also a great recipe for those who are new to the world of greens – it uses frozen spinach, which is not only easy to use and find, but has a mild flavour that will appeal to more people. Think of it as a gateway green – once you see how easy, pretty, and delicious a little spinach can make your meals, you will be hooked, and soon experimenting with other greens. Trust me!



Sweet Potato & Spinach Frittata – by Jamie Oliver for Sobeys (view original recipe here)

serves 4-6

It’s always good to have some nice egg recipes up your sleeve – they’re a great-value protein, delicious, and a frittata still gives me the same feeling of happiness I’d get from a quiche, pie or pizza. Best served hot, although, frankly, it’s lovely cold or at room temperature, in a packed lunch or as part of a picnic with salad and cured meats too.


  • 2 medium sweet potatoes
  • Olive oil
  • 300 g frozen spinach
  • 1 whole nutmeg, for grating
  • 8 large eggs
  • ½ cup feta cheese, crumbled
  • 1/3 cup shredded cheddar cheese


Preheat the oven to 375ºF. Scrub the sweet potatoes clean, then rub them with a little salt, pepper and oil and place on a baking sheet. Roast for about 50 minutes, or until soft and cooked through, then leave aside until they’re cool enough to handle.

Place an 11-inch non-stick ovenproof frying pan on a medium heat, put in a lug of oil, the spinach, a pinch of salt and pepper and a good grating of nutmeg, and cook until the spinach is wilted, stirring occasionally until all the liquid has evaporated. Meanwhile, crack the eggs into a mixing bowl, season lightly, whisk up, then crumble in half the feta and grate in half the Cheddar.

Remove the pan from the heat – you should try to do this next part quite quickly: pour in the egg mixture and give it a really good stir. Rip in bombs of sweet potato (you can discard the skins if you want to, but I rather like the nutty flavor), then break over the remaining feta and grate over the rest of the Cheddar. Bang the pan straight into the oven for 13 to 15 minutes, or until fluffy and golden. Serve straight from the pan or turn out onto a board. Lovely served with a simple lemony-dressed green salad.

Tip – This recipe uses frozen spinach to great effect, so it can be made all year round, but the point of a frittata is that it can embrace most veg when in season, at their best and generally their cheapest – peas, asparagus, crumbled baby potatoes, broccoli, the list goes on . . .


Feeling inspired to get a little more green into your life? I hope so, because Sobeys is asking Canadians to share how better food choices have inspired them to live a better life for the chance to win a cooking lesson with Jamie Oliver in London, England. Until March 26, Canadians who post a photo or video and a brief description showing how better food choices have helped them eat better, feel better and do better along with the hashtag #BetterFoodForAll on Twitter or Instagram will be entered into the contest. How cool would that be, just for adding a little green into your next meal? Find out more details on their website, and get out there and share the power of greens!


Disclaimer – The author has received consideration from Sobeys or Sobeys’ media partners in exchange for this content. Sobeys has not reviewed these claims and is not responsible for the content. All opinions are the author’s own.

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Categories: Breakfast, Brunch, Dinner, Gluten Free, Lunch, Meals, Meatless Monday, Nut Free, Recipe, Vegetarian


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7 Comments on “Power Up With Green – Sweet Potato and Spinach Frittata”

  1. March 10, 2015 at 2:46 pm #

    That looks delicious Marianne! Um, pretty sure you owe me a smiling picture of yourself in 2015! 😀

  2. March 11, 2015 at 1:34 pm #

    What??!! How did I miss that?! Beautiful! 😀


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