Sweet Potato and Broccoli Frittata

Name: Sweet Potato and Broccoli Frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 eggs; 1 and 1/2 cups sweet potato (diced into small cubes and roasted or steamed until just soft); 1 and 1/2 cups broccoli florets (chopped into small pieces); 2 tsp dried oregano; 100 grams feta cheese; salt and pepper (to season); 1/2 cup pumpkin seeds (to sprinkle on top, optional); coconut oil or extra virgin olive oil (for greasing the baking dish)

nourisheveryday.com

Your recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $7.30 /serving

Author : Monique

broccoli frittata gluten free frittata healthy broccoli frittata

Ingredients

Remove All · Remove Spices · Remove Staples

8 eggs1 and 1/2 cups sweet potato (diced into small cubes and roasted or steamed until just soft)1 and 1/2 cups broccoli florets (chopped into small pieces)2 tsp dried oregano100 grams feta cheesesalt and pepper (to season)1/2 cup pumpkin seeds (to sprinkle on top, optional)coconut oil or extra virgin olive oil (for greasing the baking dish)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 160C (320F) and grease a large baking dish.

Step 2

Arrange the sweet potato, broccoli and leafy greens evenly in the baking dish.

Step 3

Whisk together the eggs and oregano and season with salt and pepper.

Step 4

Pour the egg mixture over the vegetables in the baking dish. Sprinkle over the pumpkin seeds if you are using them.

Step 5

Bake for approximately 40 minutes or until the centre of the frittata feels firm to touch and the top has started to turn a light golden brown. The frittata will puff up a bit while baking but will settle down again once cooled.

Step 6

Once cooled, slice any leftovers into pieces and store in the fridge. This will keep for up to 5 days.