Broccoli and Sweet Potato Frittata

This Broccoli and Sweet Potato Frittata is a one skillet, vegetarian egg bake that’s great for large crowds or meal prep.

Easiest way to “win” at hosting? Make an egg bake or frittata. Seriously, they’re the best types of dishes for large crowds and holidays. And they’re so stinkin’ easy!

But my favorite thing about egg dishes is that you can add a ton of veggies to them. This is such a great thing for so many reasons, but especially because people have a hard time getting veggies in at breakfast.

So, this Broccoli and Sweet Potato Frittata might just be the way to your eating-more-veg goals. It’s filled with flavor and fiber, and loaded with protein. Plus, it has creamy goat cheese…YUM.

How to Make a Broccoli and Sweet Potato Frittata

If you’ve never made a frittata before, the process starts on the stove and finishes in the oven. BUT you only need to use one pan.

To make this specific recipe, first prep your mise-en-place (ingredients in place) and chop up a head of broccoli and an onion. Next, dice a sweet potato into small 1/4″ squares. You want them to be small enough so that they cook quickly in the skillet.

Heat a little oil in a cast iron, add the veggies, cook for ~10-15 minutes, then pour in the beaten eggs, salt, pepper, and crumbled goat cheese. Pop it in the oven, and you’re done.

What to Serve with a Frittata

This would be a great dish for brunch, and goes well with a side of mixed greens. You can also add this easy egg dish to a spread that includes these other recipes:

OR, make it as part of your meal prep, and reheat a piece for breakfast in the morning!

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

Broccoli and Sweet Potato Frittata

A simple vegetarian frittata recipe with broccoli, sweet potatoes, onion, and creamy goat cheese.

Author Lizzie Streit, MS, RDN

Ingredients

• 1 tbsp olive oil
• 1 head broccoli chopped into small florets
• 1 sweet potato diced into small 1/4" cubes
• 1 yellow onion diced
• 10 eggs beaten
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/4 cup crumbled goat cheese

Instructions

1. Preheat the oven to 400 degrees F. Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the diced broccoli, sweet potato (make sure this is diced into small pieces that will cook quickly), and onion. Cook for 10-15 minutes, stirring occasionally, until the sweet potato is fork tender.

2. In a large bowl, whisk together the eggs, pepper, and salt. After the veggies are done cooking, pour the eggs into the skillet. Sprinkle the crumbled goat cheese on top. Turn off the stove and wait 1-2 minutes until the bottom of the eggs set in the warm skillet.

3. Transfer the skillet to the preheated oven using an oven mitt. Bake 15-17 minutes or until the eggs are cooked through. Enjoy warm!

Recipe Notes

You can store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1 minute on high.

Remember to pin this delicious vegetarian frittata now to make later!

Have a great week!

Lizzie