Broccoli and Sweet Potato Frittata
This Broccoli and Sweet Potato Frittata combines colorful vegetables with protein-rich eggs to create a satisfying meal that's both healthy and delicious. I love how this frittata brings together the subtle sweetness of roasted sweet potatoes with the earthy notes of broccoli, all wrapped in a fluffy egg base.
Ingredients
- 8 large eggs
- 1 medium sweet potato diced into 1/2-inch cubes
- 2 cups fresh broccoli florets cut into bite-sized pieces
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 cup milk dairy or plant-based
- 1 cup shredded cheese cheddar or mozzarella
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes until they start to soften.
- Add the broccoli florets and onion to the skillet. Cook for another 5 minutes, stirring occasionally.
- Add minced garlic and thyme, cooking for another minute until fragrant.
- While the vegetables cook, whisk together eggs, milk, half the cheese, salt, and pepper in a large bowl.
- Pour the egg mixture over the vegetables in the skillet. Sprinkle the remaining cheese on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
- Let the frittata rest for 5 minutes before slicing and serving.