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Sweet potato and broccoli frittata in a skillet.

Sweet Potato Frittata with Broccoli

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Author: Amy Duska



  • 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


  • 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.


Store leftovers in the fridge for up to 5 days. Reheat in the microwave.