If you’re looking for a quick, tasty, healthy lunch that will keep you going till dinner, then look no further. This sweet potato and broccoli frittata is great hot or cold, serve it on its own or with a nice green salad. Super easy to make this frittata is perfect for lunch but also works great for dinner. Any leftovers are great for an early Autumn picnic or for your packed lunch.
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 amount 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 the day before shopping day, frittata has been a bit of a life saver for me and has become a regular in our house due to it being so quick and versatile.
I used sweet potatoes here but you could use any leftover potatoes, or even baby potatoes. You could also spice this up with some red chili flakes too, the options with frittatas are endless 😉
Serves: 4 Time:40 minutes
1 Medium Red Onion, halved and thinly sliced
1 Medium Sweet Potato, peeled and sliced thinly
1 Clove of Garlic, minced
100g Purple Sprouting Brocoli
150g Feta, plus 20g more for crumbling over
8 Free Range Eggs
1 Tbs of Thyme Leaves
1 Tbs Rapeseed Oil
Black Pepper, freshly ground.
- Preheat the oven to 180 degrees C
- Fill a medium saucepan with water and bring to the boil, add the sweet potato and cook for about 10 minutes, until the sweet potato is tender. Remove from the heat, drain and set aside.
- Break the eggs into a large bowl, beat and season, crumble in the feta, mix well then stir in the thyme leaves.
- Heat a large skillet or oven proof pan, add the oil, tilt the pan around so it is covered in the oil. Add the onion and cook over a medium heat until soft, about 5 minutes, then add the garlic and cook for another minute.
- When the onions are cooked, turn down the heat then add the sweet potato to the pan, give it a little mix then add the broccoli. Pour the egg mixture over the vegetables, tilting the pan to make sure it is even.
- Transfer the pan in the oven and cook for 20 minutes, checking it halfway through and giving it a little jiggle.
- At this stage you can add that little bit of extra feta if you like, just crumble it over the frittata.
- Cut into wedges and serve with a green salad.
Notes: I used purple sprouting broccoli in this recipe but you could also use regular broccoli, just cut it into small pieces.
I cut trimmed off the woody stems from the broccoli, if you do this you can keep those stalks, chop them up and use them for making a homemade soup or veggie casserole 😉