Sweet Potato Tuna Frittata

Sweet Potato Tuna Frittata

There are unlimited ways to make variations of frittatas. Use leftover cooked vegetables and proteins in frittatas. Try different kinds of cheeses. Make mini versions to put in your lunch by cooking the fritattas in muffin tins. These freeze really well for breakfast on the run.
Servings: 4
Author: Poppy Innovations


  • 1 tbsp oil
  • 1 cup sweet potato peeled and cubed
  • 1 medium zucchini thinly sliced
  • 1 clove garlic, minced
  • 1 tsp curry powder
  • 8 eggs
  • ½ cup milk
  • salt and pepper
  • 170 g tin of tuna chunk light, drained, and broken up
  • 2 tbsp fresh chives
  • 1 cup mozzarella cheese


  • Heat a large oven-proof frying pan over medium-high heat. Add in oil and sauté the sweet potato to start the cooking process (~4 minutes).. Then add in sliced zucchini and cook another 4 minutes. Add in minced garlic on top of vegetables (not directly on pan as this could burn the garlic) and curry powder.
  • In a large bowl, whisk together eggs and milk. Season to taste with salt and pepper. Add in tuna and chives.
  • Pour egg mixture overtop cooked vegetables, stirring gently to distribute. Sprinkle with cheese.
  • Allow your eggs to cook in the skillet, lifting the edges of the skillet with a spatula, allowing the uncooked egg to flow underneath. Cook until the bottom is set and top is almost set. Finish cooking under a broiler. Serve in pizza-style wedges with a green salad.


Instead of cooking in a frying pan, allow cooked vegetables to cool. Then mix in to the egg mixture, and pour into greased muffin tins. Bake mini frittata for ~20 minutes at 400 degrees.