Sweet Potato & Haloumi Frittata

Whilst a popular term and one that’s often thrown around, a state of hanger is absolutely a thing and common between midday and dinnertime, where food consumed could be lower in quality or skipped altogether.

Hangry = angry due to hunger.

And physiologically what’s going on here is a drop in blood glucose levels which our brains do not like as they survive solely on glucose. That kicks off a hormonal cascade initiated in the brain, alerting us to find food fast and in essence, survive.

Avoiding hanger and feeling our best can be as simple as eating regular meals and that regularity will look different for each of us. Though providing your body with a steady stream of quality nutrients ensures a stable blood glucose and happy brain!

To learn more about how eating lunch can help you maintain a healthy weight, check out this blog post. It even includes a checklist for weekday lunches made easy!

This recipe is one of my faves for a fast, easy and delicious lunchtime option though it's also perfect for dinner and entertaining too! Haloumi and sweet potato are you kidding me? Drool....

Sweet Potato & Haloumi Frittata | Nadia Felsch
Sweet Potato & Haloumi Frittata | Nadia Felsch
Sweet Potato & Haloumi Frittata
Prep time
Cook time
Total time
yield: 4
Sweet Potato
  • 1 small sweet potato
  • 1 ½ tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 100g zucchini (1 regular)
  • ¼ regular red onion
  • 2 handfuls baby spinach
  • 150g haloumi
  • 8 eggs
  • 250mL milk (almond works well)
  • Salt and pepper, to taste
  1. Preheat the oven to 180°C
  2. Wash sweet potato well and cut into small cubes
  3. Coat with oil and season
  4. Once oven to temperature, bake for 25-30mins or until golden brown
  5. Whilst baking, wash and grate zucchini
  6. Finely dice onion
  7. Chop spinach
  8. Grate haloumi
  9. Crack eggs and whisk
  10. Add milk and seasoning
  11. Combine with zucchini, onion, spinach and haloumi
  12. Line a brownie tin with baking paper
  13. Pour mixture into the tin
  14. Once sweet potato is baked, remove carefully and add to top of frittata mix
  15. Bake frittata 25-30mins, until cooked through
  16. Allow to cool and serve/portion out for lunches

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