• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Broccoli and Sweet Potato Frittata

    Published: Jun 3, 2019 / Modified: Nov 7, 2019 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments

    • 14
    Jump to Recipe Print
    broccoli and sweet potato frittata
    broccoli and sweet potato frittata

    This Broccoli and Sweet Potato Frittata is a one skillet, vegetarian egg bake that’s great for large crowds or meal prep.

    broccoli and sweet potato frittata

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Easiest way to “win” at hosting? Make an egg bake or frittata (like this recipe, or my Apple Pumpkin Frittata with Gouda or Easy Broccoli and Cheese Egg Bake). Seriously, they’re the best types of dishes for large crowds and holidays. And they’re so stinkin’ easy!

    But my favorite thing about egg dishes is that you can add a ton of veggies to them. This is such a great thing for so many reasons, but especially because people have a hard time getting veggies in at breakfast.

    So, this Broccoli and Sweet Potato Frittata might just be the way to your eating-more-veg goals. It’s filled with flavor and fiber, and loaded with protein. Plus, it has creamy goat cheese…YUM.

    How to Make a Broccoli and Sweet Potato Frittata

    If you’ve never made a frittata before, the process starts on the stove and finishes in the oven. BUT you only need to use one pan.

    To make this specific recipe, first prep your mise-en-place (ingredients in place) and chop up a head of broccoli and an onion. Next, dice a sweet potato into small ¼″ squares. You want them to be small enough so that they cook quickly in the skillet.

    Heat a little oil in a cast iron, add the veggies, cook for ~10-15 minutes, then pour in the beaten eggs, salt, pepper, and crumbled goat cheese. Pop it in the oven, and you’re done.

    What to Serve with a Frittata

    This would be a great dish for brunch, and goes well with a side of mixed greens. You can also add this easy egg dish to a spread that includes these other recipes:

    • Spiced Parsnip and Apple Baked Oatmeal
    • Zucchini Carrot Oat Muffins
    • Strawberry Rhubarb Baked Oatmeal Muffins
    • Carrot and Orange Mimosas
    • Parsnip Carrot Cake Granola
    • Spiced Oat and Butternut Squash Muffins

    OR, make it as part of your meal prep, and reheat a piece for breakfast in the morning!

    broccoli and sweet potato frittata

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    broccoli and sweet potato frittata

    Broccoli and Sweet Potato Frittata

    A simple vegetarian frittata recipe with broccoli, sweet potatoes, onion, and creamy goat cheese.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 6 large pieces
    Calories: 211kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 tablespoon olive oil
    • 1 head broccoli - chopped into small florets
    • 1 sweet potato - diced into small ¼" cubes
    • 1 yellow onion - diced
    • 10 eggs - beaten
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon salt
    • ¼ cup crumbled goat cheese
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F. Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the diced broccoli, sweet potato (make sure this is diced into small pieces that will cook quickly), and onion. Cook for 10-15 minutes, stirring occasionally, until the sweet potato is fork tender.
    • In a large bowl, whisk together the eggs, pepper, and salt. After the veggies are done cooking, pour the eggs into the skillet. Sprinkle the crumbled goat cheese on top. Turn off the stove and wait 1-2 minutes until the bottom of the eggs set in the warm skillet.
    • Transfer the skillet to the preheated oven using an oven mitt. Bake 15-17 minutes or until the eggs are cooked through. Enjoy warm!

    Notes

    You can store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1 minute on high.

    Nutrition

    Calories: 211kcal | Carbohydrates: 13g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 277mg | Sodium: 282mg | Potassium: 521mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4199IU | Vitamin C: 92mg | Calcium: 113mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great week!

    Lizzie

    More Breakfast Recipes

    • Super Green Broccoli Smoothie
    • Acorn Squash Bread with Apple Cider Glaze
    • Crock Pot Apple Cinnamon Oatmeal
    • Blood Orange Smoothie
    • 14

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jojo

      August 15, 2021 at 11:11 am

      Any other suggestion for an alternative to goat cheese?

      Reply
      • Lizzie Streit, MS, RDN

        August 15, 2021 at 11:25 am

        Hi Jojo, I think crumbled feta cheese would be a great substitution.

        Reply
    2. Allison Kray

      June 23, 2019 at 5:17 pm

      Hello! If I don’t have a cast iron skillet, could I make the whole thing in a pan over the stove or is cooking it in the oven a must? This looks delicious!

      Reply
      • Lizzie Streit, MS, RDN

        June 23, 2019 at 5:49 pm

        You can make it in a pan over the stove. I’d recommend using one with a lid and covering it for 4-7 minutes to help promote more even cooking. Hope that helps, and hope you enjoy it!

        Reply
    3. Karly

      June 12, 2019 at 9:11 am

      Gotta try this! Thanks for sharing!

      Reply
      • Lizzie Streit, MS, RDN

        June 12, 2019 at 9:52 am

        Hope you love it!!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC