This gluten free Garden Frittata recipe is great to make ahead, freeze and eat on the go.

Prep time
5 mins
Cook time
30 mins


  • 400g peeled sweet potato
  • Bunch of asparagus
  • 7 eggs
  • 50g Community Co tasty cheese
  • ½ cup of feta
  • 1 large tomato
  • 1 capsicum
  • 1 red onion
  • 1 tbsp flour
  • ½ tsp mixed herbs
  • 1 red capsicum
  • Community Co Olive Oil Spray

How to make it:

  1. Preheat oven to 180 degrees and line a baking dish with baking paper.
  2. Cut the sweet potato into small cubes. Microwave on high for 6 mins. The potato should be almost cooked through.
  3. In a large bowl, whisk egg, then stir in flour, cheese and herbs.
  4. Spray baking dish with olive oil.
  5. Chop the vegetables and add with the sweet potato into the bottom of the baking dish. Pour egg mixture over the top and arrange asparagus and tomato slices.
  6. Bake for 15 – 20 mins, until the frittata is cooked through.
  7. Allow it to cool then slice.