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.
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!
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.
How To Make Sweet Potato Frittata
- Cook the sweet potato in boiling water until tender.
- Cook the red onions until soft then add some balsamic vinegar to caramelize them.
- Add the cooked sweet potato to the skillet and gently stir.
- Add the broccoli to the skillet.
- Whisk the eggs, they just need a quick whisk. Then stir in the feta and thyme.
- Pour the egg mixture over the sweet potatoes then bake for about 30 minutes until the frittata is cooked through.
Top Tips For Making The Best Sweet Potato Frittata
- 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.
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 this 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.
Have you made this Sweet Potato Frittata Recipe? Rate it and leave me a comment below to let me know what you think!
Sweet Potato Frittata with Broccoli
- 545 g sweet potato (4 1/2 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 tbsp olive oil
- 1 clove of garlic minced.
- 1 tbsp balsamic vinegar
- 1 heaped tbsp fresh thyme leaves
- 3/4 tsp sea salt (divided into 1/2 a tsp and 1/4 tsp )
- 1/2 tsp cracked black pepper
- Preheat the oven to 180C/356FBring 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.
- 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.
*This recipe was first published on