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    Home » Lunch » Sweet Potato Frittata with Broccoli

    Sweet Potato Frittata with Broccoli

    Published: September 24, 2015, Modified: March 1, 2021, By: Michelle Alston

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    If you're looking for a tasty lunch that will keep you going till dinner, then look no further. This sweet potato frittata with broccoli and feta is great hot or cold, serve it on its own or with a nice green salad.

    Broccoli and sweet Potato with caramelized red onions and feta made as a Frittata
    Jump to:
    • 📝What You'll Need
    • 🥣How To Make It
    • 👩‍🍳Top Tips
    • 📖 FAQs
    • 🍽How To Serve It
    • Sweet Potato Frittata with Broccoli

    My Grandmother always told me that if you have some eggs in your fridge you'll never go hungry, and boy was she right. I can't tell you the number of times I've thrown together a tasty dinner or lunch by making a frittata.

    Using up leftovers or whatever is hanging around in my fridge, frittata has been a bit of a lifesaver for me and has become a regular in our house due to it being so easy and versatile.

    This sweet potato frittata is a firm family favourite, it's packed with flavour, super easy to make and is perfect for lunch. It also works great for dinner or even brunch!

    Broccoli and sweet Potato with caramelized red onions and feta made as a Frittata

    📝What You'll Need

    • Eggs - this recipe calls for 8 eggs, which may seem a lot, however, this frittata serves 8 people. I use medium, free-range eggs.
    • Sweet Potato - 1 good sized sweet potato should be enough here, you could switch it out for cooked baby potatoes if you want.
    • Onions - red onion is great for caramelizing, you'll just need 1.
    • Feta - I use full-fat feta for this recipe. Feta is great with sweet potato but you can switch it up if you want. A crumbly goat's cheese would work well too.
    • Broccoli - I love purple sprouting broccoli in this recipe, you can use tenderstem or regular broccoli if you want.
    Sweet Potato Frittata Ingredients

    🥣How To Make It

    1. Cook the sweet potato in boiling water until tender.
    2. Cook the red onions until soft then add some balsamic vinegar to caramelize them.
    3. Add the cooked sweet potato to the skillet and gently stir.
    4. Add the broccoli to the skillet.
    5. Whisk the eggs, they just need a quick whisk. Then stir in the feta and thyme.
    6. Pour the egg mixture over the sweet potatoes then bake for about 30 minutes until the frittata is cooked through.
    Step by step process for making Sweet Potato Frittata

    👩‍🍳Top Tips

    • I don't precook the purple sprouting broccoli before I add it to the frittata, if you are adding regular broccoli I would steam it first. Because I have sliced the broccoli in half it really doesn't need to be cooked beforehand.
    • Don't overbeat the eggs! If you overbeat the eggs you'll add too much air to them, they'll puff up in the oven and then when you take them out they will deflate into a denser frittata. The eggs just need a quick whisk.
    • Don't overcook your frittata. If you use a cast-iron skillet your frittata will keep on cooking after you take it out of the oven. So, to ensure you don't end up with a rubbery frittata, check it about 1o minutes before the end of cooking, you should have a little wobble in the middle of the frittata.

    Broccoli and sweet Potato with caramelized red onions and feta made as a Frittata

    📖 FAQs

    What kind of pan do I need to make a frittata?

    As this frittata starts on the stove and is finished in the oven, an oven-safe pan is essential. I use a well-seasoned cast-iron skillet. Just be careful taking it out of the oven, remember that handle will be extremely hot!

    Can I eat frittata cold?

    Yes! You can. In fact, this frittata tastes great cold!

    Can I reheat frittata?

    Yes, you can. However, there may be some change in texture in the eggs. They can become a little rubbery when you reheat them.

    How long does frittata last in the fridge?

    This frittata will last for 2 days in the fridge. If you have any leftovers just cover them and keep them in the fridge. I don't recommend freezing frittata. Defrosted frittata can be soggy!

    Can I make it ahead?

    You can caramelize the onions the day before, you can also cook the sweet potatoes and whisk the eggs and cheese the night before. Just keep the whisked eggs in a covered bowl in the fridge. You can make the entire frittata the day before if you want and I recommend you serve it cold if you're going to do that.

    🍽How To Serve It

    If we have this for lunch then a simple green salad is perfect. When we have this for dinner then I usually serve potato wedges or baked fries with it.

    Broccoli and sweet Potato with caramelized red onions and feta made as a Frittata

    If you love this frittata then you might want to try my Spinach Frittata or my  Sweet Potato Hash with Eggs. And if you're having this for brunch you may want to check out my Spicy Bloody Mary.

    More Lunch Recipes

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    • Air Fryer French Bread Pizza
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    Broccoli and sweet Potato Frittata

    Sweet Potato Frittata with Broccoli

    This sweet potato frittata with broccoli, feta and caramelized red onions is perfect for lunch or dinner. It's so easy to make and tastes amazing!
    5 from 7 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Fusion, Italian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Servings: 8
    Calories: 221kcal
    Author: Michelle Alston

    Ingredients

    • 545 g sweet potato (4 ½ cups) peeled then cut into evenly sized chunks.
    • 8 medium eggs
    • 1 large red onion (190g) peeled, cut in half then sliced thinly.
    • 150 g feta cheese (1 cup) crumbled roughly.
    • 100 g purple sprouting broccoli (1 handfull) woody ends removed then any large stems cut in half lengthways.
    • 1 tablespoon olive oil
    • 1 clove of garlic minced.
    • 1 tablespoon balsamic vinegar
    • 1 heaped tablespoon fresh thyme leaves
    • ¾ teaspoon sea salt (divided into ½ a teaspoon and ¼ teaspoon )
    • ½ teaspoon cracked black pepper
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    Instructions

    • Preheat the oven to 180C/356F
      Bring a large saucepan of water to the boil, add the sweet potatoes then cook for 10 minutes. Or until the sweet potato is tender. Drain and set aside.
    • While the sweet potato is cooking, heat 1 tablespoon of olive oil in a well-seasoned cast-iron skillet.
      Add the sliced red onion and half a tablespoon of sea salt. Cook over medium heat, stirring often until soft, about 30 minutes.
      Once the onions are soft add the garlic, cook for a minute then add 1 tablespoon of balsamic vinegar. Stir quickly until the vinegar evaporates. The onions should be soft and sticky now.
    • Break 8 eggs into a large mixing bowl. Briefly whisk the eggs together. Add in the crumbled feta and thyme leaves. Season with salt and black pepper and stir.
    • Add the sweet potato and broccoli to the red onion. Pour the egg and cheese mixture over the vegetables. Then transfer the skillet to the oven.
      Cook for 30 minutes or until the frittata is cooked through but has a little wobble in the middle. Test with a dry knife, the knife should come out of the frittata clean.
      Serve warm or cold.

    Notes

    • Eggs - I use medium, free-range eggs for this recipe.
    • Feta - Look for a good quality Cypriot feta, I always use full-fat. 
    • Sweet Potato - I always peel the sweet potato, make sure when you cut it into chunks that they are all roughly the same size, this will ensure they cook at the same time and you don't end up with undercooked or mushy sweet potato.
    • Broccoli - I use purple sprouting broccoli for this recipe, I don't precook the broccoli. You can use regular broccoli if you want. If you do then I would steam the broccoli before adding it to the pan.
    • Whisking the eggs - Try not to over whisk the eggs, they just need a quick whisk. If you get too much air in there then the frittata will puff up in the oven and then deflate when you take it out.
    • Pan - My skillet measure in at 22cm/9inches. Make sure you use a stove to oven skillet, a well-seasoned cast-iron skillet works best.
    • Reheating/storing/freezing - If you have any leftovers they can be stored in the fridge for up to 2 days. You can reheat this if you want, however it is great cold too. Reheating may result in a slightly rubbery frittata. I don't recommend freezing frittata. 
    • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving.
    • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.

    Nutrition

    Calories: 221kcal | Carbohydrates: 22.7g | Protein: 10g | Fat: 10.4g | Saturated Fat: 4.5g | Cholesterol: 180mg | Sodium: 454mg | Potassium: 563mg | Fiber: 3.6g | Sugar: 2.5g | Calcium: 140mg | Iron: 2mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *This recipe was first published on September 24, 2015. It has now been updated with new photos, nutritional information and expert tips.

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    Reader Interactions

    Comments

    1. Lizet

      February 11, 2020 at 3:35 pm

      5 stars
      I've made this frittata a few times. My family loves it! Great recipe.

      Reply
    2. Jordin

      February 11, 2020 at 2:54 pm

      5 stars
      Oh yum! This looks so amazing and easy to make! I can’t wait to make this over the weekend!

      Reply
    3. Katherine

      February 11, 2020 at 2:34 pm

      5 stars
      Cooking the onions with balsamic is a genius idea to make this a next-level frittata!

      Reply
    4. Angela Allison

      February 11, 2020 at 1:13 pm

      5 stars
      What an amazing recipe! This is the perfect way to start the morning. Everyone devoured it. Thanks so much for sharing!

      Reply
    5. Helen @ family-friends-food.com

      February 11, 2020 at 12:59 pm

      5 stars
      This looks lovely - a great combination of flavours. I haven't made a frittata for ages, so thanks for the reminder!

      Reply

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