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
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.
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!
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.
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).
- 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
- 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.