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An overhead photo of a frittata in a pan next to a dozen eggs.

Spinach, Chorizo and Sweet Potato Frittata Meal Prep

Great for breakfast, lunch, dinner, leftovers, meal prep. Just a very versatile recipe that tastes amazing!
Course Not specific
Cuisine Italian Influence
Keyword easy frittata, meal prep frittata, simple frittata
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 270 kcal
Author Nicolas


  • 5 cups of raw baby spinach
  • cups of chorizo diced
  • 7 large eggs
  • 1/3 cup of milk
  • 1 cup sweet potato cut into small dices
  • ¾ cup of edam cheese grated (if you can't find edam cheese just use cheddar)
  • Salt and pepper for seasoning


  1. Preheat your oven to 160 degrees Celsius (320 degrees F)

  2. Pre-heat a pot or pan over high heat, then add your spinach. Keep stirring the spinach, once it's completely wilted down, transfer onto a sheet of kitchen paper in into a sieve over a bowl.

  3. Get an ovenproof non-stick pan (preferably around 10 inches in diameter) and add your chorizo, then start heating the pan over medium-high heat.

  4. Let the fat render, and fry until the chorizo is nice and crispy. Then use a slotted spoon to transfer the chorizo onto a sheet of kitchen paper to drain (do not clean the pan or discard the chorizo fat in the pan).
  5. Once the spinach has cooled down, pick it up and spend a good minute squeezing out the liquid. Roughly chop the spinach up and set aside.

  6. Whisk your eggs and milk together in a large bowl until well combined. Then season the egg mixture with a pinch of salt and pepper.
  7. Put your spinach, chorizo and sweet potato in the pan containing the chorizo fat, then mix the 3 ingredients together.

  8. Sprinkle your grated cheese on top, start pre-heating the pan over medium heat, then add your egg mixture.
  9. Once the egg heats up a bit in the pan, transfer into the oven to bake for 20 minutes.
  10. To check if the frittata is cooked, stick a skewer or small knife in the middle. If it comes out clean, the frittata is cooked. Transfer into a platter or board and enjoy!!

Recipe Notes

  • You're much better off using a pan with a non-stick surface.
  • Drain most of the water out of the spinach before adding to the frittata.
  • You shouldn't need to use oil, the chorizo will render out enough fat, which can be used help cook the frittata.
  • This recipe is great for meal prep, and for the kids to take to school the next day.
  • If you're vegetarian, you can replace the chorizo with loads of other ingredients.
  • Mushrooms, zucchini, tomatoes etc. (remember though, if you do replace the chorizo you'll have to use oil).
  • Frittatas are fantastic to freeze, and the best way to defrost and re-heat them is by using the oven.
Nutrition Facts
Spinach, Chorizo and Sweet Potato Frittata Meal Prep
Amount Per Serving
Calories 270 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 7.4g46%
Cholesterol 350mg117%
Sodium 423mg18%
Potassium 566mg16%
Carbohydrates 11.2g4%
Fiber 2.1g9%
Sugar 4.5g5%
Protein 19.9g40%
Calcium 290mg29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.