Memory Morsels:

Olive oil is a great source of monounsaturated fats, which have been shown to actually slow brain aging.

Sweet Potato & Thyme Frittata

Sweet Potato & Thyme Frittata Prep time: 20 mins Cook time: 30 mins Serves: 8-16 slices (2 x 10’’ glass pans)


  • 3 - medium sweet potatoes, washed and thinly sliced
  • 1 TBSP - olive oil
  • 1 - small bunch of fresh thyme (2-3 TBSP with stems removed)
  • 16 - whole organic eggs
  • 1 cup - almond milk
  • 3/4 cup - shredded goat mozzarella
  • 1 TSP - sea salt + pepper to taste
  • 2 - medium red bell peppers, chopped
  • 1 cup - asparagus, chopped


  1. 1 Preheat the oven to 350’. Wash the sweet potatoes and slice thinly. Spread the sweet potatoes out on a baking tray so they are not touching each other and drizzle with olive oil, 1 tbsp fresh thyme, a few twists of sea salt and pepper. Bake sweet potatoes for 20-25 minutes until golden flipping halfway through cooking. Remove the sweet potatoes and line the base of the glass baking tray with cooked potatoes (like a crust). While the potatoes are baking, chop the red peppers and asparagus in to bit sized pieces.
  2. 2 Preheat the oven to 375 degrees. In a large bowl, mix the eggs and milk together. Stir in the chopped veggies, remaining thyme, 1 tsp sea salt and pepper. Pour the egg mixture over the cooked sweet potatoes (using 2 x 10’’ pans or one large pan). Sprinkle with grated cheese and bake uncovered for 18-20 minutes or until the eggs have set and cheese has melted. Garnish with any remaining thyme.


Feel free to halve the recipe depending on the number of people.
Feel free substitute with any seasonal vegetables on hand. Olive oil or butter may be substituted for coconut oil. To make the frittata ‘fluffy’ replace almond milk with whole milk or cream. Substitute goat mozzarella with cheese of choice.
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