24 May Quick, Easy Meal To Aid Digestion This Autumn

As we are now well and truly in autumn, warming foods (along with season 8 of GOT) are becoming our new bestie. Supportive, comforting, and makes us feel good inside. 

There is nothing better than coming home from a long day and having a nice big warm bowl of soul-filling food in front of you. The best part… comfort food doesn’t have to be unhealthy. Yogaholics dietician and foodie, Emily Hardman, shows us how to whip up a delicious layered spinach frittata, perfect for that last minute brunch date or mid-week late night dinner.

Why is it nutritious?

Thanks to our all-time fav sweet potato, green dream spinach and eggs, this fritter is packed full of iron, potassium, magnesium, B6, and fibre. Ever wondered why coffee and hot lemon water aid digestion? Because they’re hot, no need for your body to work on bringing it up to the perfect absorbing temperature.

Eating warm foods during the colder months is precisely what the body needs to stay at its optimal health, and this recipe can do just that.


Serves: 6


  • 3 medium sweet potatoes, washed, sliced thinly (approx. 2mm thick)
  • 1 bunch silverbeet spinach, washed, stalks removed, coarsely chopped
  • 2 cups of baby spinach, washed, coarsely chopped
  • 6 shallot stalks, ends trimmed, sliced thinly
  • 6 eggs
  • ½ cup light ricotta
  • 2 tbsp. wholemeal breadcrumbs
  • Olive oil


  1. Pre-heat oven at 200 degrees.
  2. In a large bowl, add chopped silverbeet spinach, baby spinach and shallots.
  3. In a small bowl, whisk eggs. Add ricotta and mix through well.
  4. Pour eggs and ricotta over the spinach and shallots mixture. Mix through well.
  5. Sprinkle breadcrumbs over the spinach and egg mixture. Mix through well.
  6. Drizzle olive oil over the base of a large baking dish.
  7. Layer sweet potato over the base of the baking dish, overlapping at the edges to completely cover the base.
  8. Place half of the spinach and egg mixture on top of the sweet potato.
  9. Repeat steps 7 and 8.
  10. Top with a layer of sweet potato and drizzle with olive oil.
  11. Place in oven and cook for 40-50 minutes, until sweet potato is lightly browned at the edges.

Serving suggestion: Serve with greek yoghurt and sweet chilli sauce.


Emily believes that the food we choose to eat should be nourishing, wholesome, balanced and of course enjoyable. Being healthy is more than just about the foods we eat. “I am passionate about understanding clients from all aspects of their life to support them in making positive food and lifestyle changes.”


Check out more of Emily’s recipes and tune back in for these monthly shares. Don’t forget, put your yoga skills into practice when eating by keeping up with your flow at home using Yogaholics.


Recipe by Emily Hardman