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Sweet Potato and Broccoli Frittata

October 27, 2020 by Monique 8 Comments

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This delicious sweet potato and broccoli frittata is a great healthy meal prep recipe. It works for breakfast, lunch or dinner! Gluten free (and you can quite easily make it dairy free as well).

Published January 2015 | Updated October 2020

Sweet potato, broccoli and feta frittata in a white rectangular baking dish

Two of my favourite foods are broccoli (yes, really!) and sweet potato, so this sweet potato and broccoli frittata is one that I make quite often. It’s so easy to prepare and is so handy. You can have it as a quick breakfast, lunch or dinner. There’s nothing better than being in a rush and having a slice of this ready!

If your fridge is like my fridge, you’ve always got a few eggs hiding in there. They’re my favourite quick meal! Scrambled or fried on toast – sometimes that’s all there is time for in the evening. But most of the time I prefer to be a bit more prepared and make up a frittata. It’s an easy way to get in complex carbs, protein, healthy fats AND veggies all in one.

White rectangular baking dish with frittata with feta, sweet potato, broccoli and pumpkin seeds, side plate

This Sweet Potato and Broccoli Frittata is a very simple, but delicious combination. Sweet potato adds complex carbs and starchy fibre to this meal, and the broccoli gives you a dose of greens. Balanced, tasty, easy.

My favourite element of the dish is actually probably the pumpkin seeds sprinkled on top, though. I’m all about the texture!

Sweet potato, broccoli and feta frittata

Tips for making a great sweet potato and broccoli frittata

I promise you that this recipe is really and truly SO easy, but to make sure you get a great result, here are a couple of quick tips:

  • Dice your sweet potato into small chunks, around 1cm-2cm cubes is ideal. Steam or roast until just soft but not falling apart so they are easy to use in the frittata.
  • Finely chop the broccoli florets so they cook nicely and you don’t get big hard or soggy chunks. It will distribute nicely through the frittata just like in the picture.
  • Don’t forget the oregano and the feta! Flavour heroes. If you don’t want to use dairy you could try to find a vegan feta (I sometimes see vegan feta alternatives at the supermarket) or you can add some nutritional yeast flakes for a cheesy flavour. I find you need to use quite a bit, maybe 3-4 heaped tablespoons?
  • Also – don’t forget to grease your baking dish! Alternatively you can use baking paper, just something to stop that damn frittata from sticking.
White rectangular baking dish with sweet potato, broccoli and feta frittata. Eggs and olive oil bottle in background

If you make this frittata, let me know! Leave a comment below or take a snap and tag me on Instagram you’ll find me over at @moniquecormacknutrition 🙂

p.s. I really do love seeing your creations and variations – if you add different cheese or veggies into this let me know what your recommendations are! Frittata is the best for using up veggie bits and pieces (I think this one would also be great with pumpkin and kale instead of sweet potato and broccoli).

Slice of sweet potato, broccoli and feta frittata on a small white side plate
Sweet potato, broccoli and feta frittata

Sweet Potato and Broccoli Frittata

A delicious frittata loaded with chunks of sweet potato, broccoli and a generous sprinkle of cheese! This is perfect for meal prep and is so easy to make. Gluten free, and you can omit the cheese for dairy free.
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Course: Breakfast, Main Course
Cuisine: dairy free, gluten free, grain free, nut free, paleo, vegetarian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 portions
Calories: 281kcal

Ingredients

  • 8 eggs
  • 1 and 1/2 cups sweet potato diced into small cubes and roasted or steamed until just soft
  • 1 and 1/2 cups broccoli florets chopped into small pieces
  • 2 tsp dried oregano
  • 100 grams feta cheese
  • salt and pepper to season
  • 1/2 cup pumpkin seeds to sprinkle on top, optional
  • coconut oil or extra virgin olive oil for greasing the baking dish

Instructions

  • Preheat the oven to 160C (320F) and grease a large baking dish.
  • Arrange the sweet potato, broccoli and leafy greens evenly in the baking dish.
  • Whisk together the eggs and oregano and season with salt and pepper.
  • Pour the egg mixture over the vegetables in the baking dish. Sprinkle over the pumpkin seeds if you are using them.
  • Bake for approximately 40 minutes or until the centre of the frittata feels firm to touch and the top has started to turn a light golden brown. The frittata will puff up a bit while baking but will settle down again once cooled.
  • Once cooled, slice any leftovers into pieces and store in the fridge. This will keep for up to 5 days.

Notes

Dice your sweet potato into small chunks, around 1cm-2cm cubes is ideal. Steam or roast until just soft but not falling apart so they are easy to use in the frittata.
Finely chop the broccoli florets so they cook nicely and you don’t get big hard or soggy chunks. It will distribute nicely through the frittata just like in the picture.
Don’t forget the oregano and the feta! Flavour heroes. If you don’t want to use dairy you could try to find a vegan feta (I sometimes see vegan feta alternatives at the supermarket) or you can add some nutritional yeast flakes for a cheesy flavour. I find you need to use quite a bit, maybe 3-4 heaped tablespoons?
Also – don’t forget to grease your baking dish! Alternatively you can use baking paper, just something to stop that damn frittata from sticking.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 281kcal (14%) | Carbohydrates: 16g (5%) | Protein: 21g (42%) | Fat: 16g (25%) | Saturated Fat: 5g (31%) | Cholesterol: 341mg (114%) | Sodium: 388mg (17%) | Potassium: 475mg (14%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 7781IU (156%) | Vitamin C: 32mg (39%) | Calcium: 100mg (10%) | Iron: 3mg (17%)
Sweet Potato and Broccoli Frittata Recipe by Nourish Every Day
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Filed Under: Breakfast, Main Course, Recipe Tagged With: eggs, frittata, gluten free, grain free, lunch box, main dish, main meal, meal prep, nut free, vegetarian

Reader Interactions

Comments

  1. Sarah

    May 15, 2021 at 8:52 pm

    Can this be frozen?

    Reply
  2. Daphne Chamberlain

    October 23, 2017 at 6:35 pm

    Hi
    Could this frittata be warmed up again please?

    Reply
    • Monique

      October 23, 2017 at 10:54 pm

      Hi Daphne – absolutely this frittata can be warmed up again, no problems at all 🙂

      Reply
      • Beth Machlin

        October 27, 2020 at 11:40 pm

        Looks great! What size dish did you use? Thanks!

        Reply
        • Monique

          December 7, 2020 at 10:01 pm

          Hi Beth, I think it’s around 32cm x 22cm (sorry, I only have the metric measurements!)

          Reply
  3. Amy

    January 21, 2015 at 9:35 am

    I cannot wait to try this! x

    Reply
    • moniquec

      January 21, 2015 at 9:42 am

      I just had it for my breakfast Amy and can confirm it’s definitely a winner (it’s best with feta cheese sprinkled on top!) xx

      Reply

Trackbacks

  1. What's for Breakfast? Part Three | Nourish Everyday says:
    November 6, 2016 at 6:20 am

    […] you are looking for a specific recipe for some inspiration, I have just popped up my recipe for a Sweet Potato and Broccoli Frittata, check it out […]

    Reply

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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