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broccoli and sweet potato frittata

Broccoli and Sweet Potato Frittata

A simple vegetarian frittata recipe with broccoli, sweet potatoes, onion, and creamy goat cheese.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 large pieces
Calories 211kcal


  • 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


  • 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!


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.


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