Curried Sweet Potato Tuna Frittata

Curried Sweet Potato Tuna Frittata

Servings: 10


  • 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
  • Kale leaves for serving, optional


  • 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 on top of a kale leaf.


•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.
•There are unlimited ways to make variations of frittatas. Use leftover cooked vegetables and proteins in frittatas. Try different kinds of cheeses.