Breakfast/ Chilled Summer Soups/ Soups/ Vegetables

Sweet Potato Frittata with Tomato Salsa and Melon Soup with Ginger

This Sweet Potato Frittata recipe has very simple ingredients but makes something very unique.

Melons are sweet, spicy, and musky, but with their high water content, they are best suited for soups, sorbets, granites, and of course eating fresh.

The beauty of this fresh Melon soup in its extraordinary simplicity. All you have to do is puree ripe melon and ginger in the blender. It’s a very easy and elegant way to serve ripe fruit for breakfast, the brunch, or any holiday gathering.

Sweet Potato Frittata with Tomato Salsa and Melon Soup with Ginger

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  • For the Frittata:
  • 1 large sweet potato, about 7oz
  • 1 Tbsp olive oil
  • 1 shallot, peeled and finely chopped
  • salt and pepper
  • 4 eggs, large
  • 2 Tbsp chives, finely snipped
  • For the Salsa:
  • 2-3 medium tomatoes
  • 3 Tbsp cilantro, fresh, chopped
  • 2 Tbsp red onion, very finely chopped
  • 1½ tsp lemon juice, from half a lemon
  • 1 Tbsp olive oil, extra-virgin
  • 1 Tbsp sesame oil
  • dash Tabasco
  • salt and pepper
  • pinch of sugar
  • For the Melon Soup:
  • 4 cups melon (peeled, seeded and cubed)
  • 1 Tbsp ginger (freshly grated)
  • 2 Tbsp lemon juice
  • 1 tsp sugar (optional)



Make the Salsa:


Cut the tomatoes and place them in a large bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.


Make the Melon Soup:


Place melon, lemon juice, ginger, and sugar in a blender or a food processor. Process until the mixture is smooth, 1 to 2 minutes. 


Chill the soup until it's cold.


For the Frittata:


Heat the broiler to its highest setting. Peel the sweet potato and cut it into small cubes. Heat a non-stick or frying pan (suitable for use under the broiler/grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden around the edges.


Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.


Place the pan under the hot broiler briefly until the top of the frittata has set. Try not to overcook the eggs or they will go rubbery. Leave to stand a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.

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  • Reply
    April 2, 2012 at 1:13 am

    MMM, delicious photos!

  • Reply
    April 2, 2012 at 2:31 am

    You take the most delicious looking photo's! They are simply amazing!

  • Reply
    April 2, 2012 at 4:51 pm

    Wow. Beautiful food, beautiful styling, and beautiful photos. :)))
    Happy to have found your blog!


  • Reply
    April 2, 2012 at 8:16 pm

    That melon soup sounds delicious, so refreshing! I've been eating my melon solid like a sucker all these years.
    Amazing photos too.

  • Reply
    Anita at Hungry Couple
    April 2, 2012 at 10:09 pm

    Everything looks so good. I'd be quite happy to eat this whole meal.

  • Reply
    Chocolate Shavings
    April 3, 2012 at 11:36 am

    LOVE burlap-wrapped flatware – it's the perfect shabby chic look!

  • Reply
    Spicie Foodie
    April 3, 2012 at 11:53 am

    Wow, what a great meal! Your photos and blog are lovely. Thanks for sharing. – Nancy

  • Leave a Reply

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