Hannah was previously the editorial assistant on Healthy Food Guide. She loves anything that can be spiralised, baking and playing tag rugby.

There’s a fantastic new book out for those ardent spiralizers among you. I tried out a great recipe for mini frittatas.

Spiralizers are great for making courgetti (vegetable spaghetti, ideal for topping with bolognese or stirring through pesto), but there’s more to spiralizing than that…. Denise Smart’s new book Spiralize Now! shows just how versatile this little gadget can be. I decided to have a go at the mini sweet potato and ricotta frittatas (basicall crustless little quiches flavoured with herbs and cheese).

They turned out to be both easy to make and delicious. They’re lovely to eat warm from the oven or cold for lunch the next day, so great for the new-term lunch boxes.


This picture is from when I reheated the frittatas for lunch.

The spiralized sweet potato used in the recipe packs in extra veg, and the ricotta is lower in fat than other cheeses like cheddar. The frittatas are easily transportable and the whole family are bound to love them.


Mini sweet potato and ricotta frittatas

Prep: 5 min
Cook: 25 min
Makes: 8

1 large sweet potato (about 250g), peeled, ends trimmed and halved widthways
1 small onion, ends trimmed
1tbsp olive oil, plus a little extra for greasing
50g baby spinach
6 eggs
2tbsp fresh chopped sage
1tbsp fresh chopped chives
1tsp paprika
125g ricotta, broken into pieces
Crisp green salad, to serve


1 Lightly oil 8 holes of a nonstick muffin tin. Using a spiralizer fitted with a 3mm (⅛in) spaghetti blade, spiralize the sweet potato and onion.
2 Heat the oil in a large frying pan over a medium heat, add the spiralized sweet potato and onion and cook for 3 min until the sweet potato has softened slightly. Add the spinach to the pan and cook for 1 min until wilted. Allow the sweet potato mixture to cool slightly.
3 Beat the eggs in a large bowl with the herbs and paprika, then season with freshly ground black pepper. Add the sweet potato mixture to the bowl and mix well. Stir in the ricotta.
4 Heat the oven to 180°C/fan 160°C/gas 4. Divide the mixture among the holes in the prepared muffin tin and bake for 20 min or until set. Serve the frittatas immediately with a crisp green salad, or cool and put in the fridge in an airtight container to eat the next day.

Per frittata
7.5g fat
2.5g saturates
6.8g carbs
2.5g sugars
1.4g fibre
7.9g protein
0.2g salt


Spiralize Now! by Denise Smart (Hamlyn, £9.99) is out now. Look out for more recipes from the book in a future issue of Healthy Food Guide.