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This sweet potato frittata with broccoli is a one-pan, vegetarian breakfast recipe that is super easy to make.
Serve for breakfast or brunch any time of the year!
Have you ever wondered what to do with leftover vegetables? Try making a frittata!
Frittatas are the perfect way to use leftover veggies you have in the fridge, which is why we enjoy making them every week.
This week we happened to have a sweet potato and a handful of broccoli that needed to be cooked so, this delicious sweet potato and broccoli frittata was born!
Frittatas also make the easiest breakfast because everything is cooked in one skillet, making cleanup a breeze.
Looking for more breakfast ideas with eggs? Check out our breakfast casserole with hash browns and sausage and these amazing instant pot egg white bites!
What you need
- eggs
- cheddar cheese
- sweet potato
- broccoli
- butter
- milk - plant based or dairy
- salt and pepper
Other veggies we like to add to a frittata are spinach, potatoes, brussels sprouts.
When it comes to making a frittata, the possibilities are endless!
Equipment needed
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- cast iron skillet - A 10" or 12" cast iron skillet can be used for this recipe.
How to make it
Preheat your oven to 375°F (190°C).
To help the veggies soften quickly, peel and dice the sweet potatoes into small cubes, about ½" in size. Chop the broccoli into small pieces.
Heat the butter in a cast iron skillet on the stovetop over medium heat.
Once the skillet is hot, add the sweet potato and broccoli and cook for 8-10 minutes or until the potatoes are fork tender. Stir occasionally to prevent sticking.
NOTE: If you are using leftover veggies that have already been cooked, add them to the pan and cook them until they are reheated. This should only take a few minutes as they will continue to reheat while the frittata bakes in the oven.
In a large mixing bowl, beat the eggs along with the milk, salt and pepper.
Sprinkle the cheese evenly over the veggies and then pour the eggs into the skillet.
Use your spatula to gently push the eggs around making sure they get in between the veggies.
Transfer the skillet to the oven and bake for 25 minutes or until the eggs are set in the center.
Serve while the frittata is still warm.
How to store it
Store leftovers in the fridge for up to 5 days.
This frittata can be reheated in the microwave.
More easy breakfast recipes
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Sweet Potato Frittata with Broccoli
EQUIPMENT
- cast iron skillet 10" OR 12" in diameter
INGREDIENTS
- 2 tablespoons butter (or ghee)
- 1 small sweet potato (peeled and diced into ½" cubes)
- 1 cup broccoli florets (cut into small pieces)
- ½ cup shredded cheddar cheese
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). To help the veggies soften quickly, peel and dice the sweet potatoes into small cubes, about ½" in size. Chop the broccoli into small pieces.
- Heat the butter in a cast iron skillet on the stovetop over medium heat. Once the skillet is hot, add the sweet potato and broccoli and cook for 8-10 minutes or until the potatoes are fork tender. Stir occasionally to prevent sticking.
- In a large mixing bowl, beat the eggs along with the milk, salt and pepper. Sprinkle the cheese evenly over the veggies and then pour the eggs into the skillet. Use your spatula to gently push the eggs around making sure they get in between the veggies.
- Transfer the skillet to the oven and bake for 25 minutes or until the eggs are set in the center. Serve while the frittata is still warm.
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Frank Rush says
This recipe is very similar to a recipe we have used for several years. We do this for an easy dinner. We have used multiple cheeses, fresh greens and other veggies for variety and availability.