Sweet Potato and Broccoli Frittata

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

Cook Time: 40

Total Time: 55

Servings: 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

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