Two of my absolute favourite foods are broccoli 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.
Sweet Potato and Broccoli Frittata
This healthy and tasty sweet potato and broccoli frittata is an easy gluten free item to meal prep in advance for breakfast, lunch or dinner.
- 10 eggs
- 1 and 1/2 cups sweet potato diced and roasted or steamed
- 1 and 1/2 cups broccoli florets chopped into small pieces
- 2 handfuls kale leaves, thick inner stems removed and roughly torn*
- 2 tsp dried oregano or any other herbs you prefer, to season
- 3 tbsp nutritional yeast flakes
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup pumpkin seeds - OPTIONAL, to sprinkle on top
- coconut oil or extra virgin olive oil, for greasing the baking dish
Preheat oven to 180 C and grease a large baking dish with coconut oil. Note, I typically use a glass dish about 25cm x 20cm.
- Arrange the sweet potato, broccoli and leafy greens evenly in the baking dish.
- Whisk together the eggs, herbs, nutritional yeast, salt and pepper.
- Pour the egg mixture over the vegetables in the baking dish, pressing the vegetables down into the mixture a little if you need (though remember the egg will rise when it cooks, so there no need to have everything completely submerged). 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 brown. The frittata will puff up a bit while baking but will settle down again once cooled.
- Once cool, slice into pieces and store in the fridge. This usually lasts 5 days.
*You can substitute another leafy green for the kale, e.g. spinach or rocket.
*If you can tolerate dairy, a lovely option is to substitute the nutritional yeast flakes for a little grated parmesan cheese. A bit of crumbled feta works really well too!