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Broccoli and Sweet Potato Frittata
with garlic bread

Active: 35 min Total: 35 min

Broccoli and sweet potatoes give this frittata a great balance of flavor and color.
Smarts: Pre-cooking vegetables in the microwave before adding them to the frittata ensures they are tender and significantly shortens the time it takes to cook this meal.

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Ingredients

Servings:
4
Metric
Broccoli and Sweet Potato Frittata:
  • Broccoli - 8 oz, florets chopped
  • Sweet potatoes - 12 oz, cubed
  • Eggs - 6
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Yogurt, plain or Greek - for serving
  • Hot sauce (opt) - for serving
Garlic Bread:
  • Garlic - 2 cloves, chopped
  • Green onions - 1 stalk, finely chopped, green and white parts combined
  • Baguette or ciabatta - 8 oz
  • Butter - 2 Tbsp
  • Cheese, parmesan (opt) - 2 Tbsp, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Broccoli / Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Green onions - Chop green onions and combine green and white parts.
  3. Eggs - Whisk eggs with milk, salt and black pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 3 minutes. (Note: If you prefer to boil / blanch the sweet potatoes and broccoli, bring a large pot of salted water to a boil. Boil the sweet potatoes for 12 minutes. Add broccoli and continue boiling until sweet potatoes are tender. Use a slotted spoon to transfer the vegetables to a bowl filled with water and ice.)
  3. When sweet potatoes are tender, pre-cook broccoli in the same way. Place broccoli into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 2 minutes.
  4. Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add oil and then pre-cooked broccoli and sweet potatoes to heated oil with a pinch of salt. Stir to combine.
  5. Pour the egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
  6. While frittata is cooking, slice open baguette and place, cut-side up on a sheet pan.
  7. Melt butter in the microwave until soft. Stir in garlic and white and green parts of green onions. If using unsalted butter, add a pinch of salt. Spread butter evenly over the top of the bread. Grate cheese on top. Transfer to oven and bake bread until golden brown and crisp, ~10 minutes.
  8. Slice frittata and serve with some yogurt and / or hot sauce if you’d like. Enjoy garlic bread on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (98)
Gluten-free (6)
Paleo (11)
Vegetarian (8)

52 reviews

I normally do this as slow cooker. This time I was home and roasted it in the oven. For a 2lb chicken it took about 65 min to roast it. I made a cipolline onion casserole and roasted brussel sprouts with it because that is what I had at home.

By: Namrita
Posted: Mar 29, 2020
Diet: Original
0 Helpful

This came out extremely tender. Very good flavor. Will make this again.

By: Eric
Posted: Feb 20, 2019
Diet: Original
0 Helpful

Did not love this chicken. It is one of the CS meals that I consider a flop and would not make again.

By: Amanda
Posted: Jan 31, 2019
Diet: Original
0 Helpful

I don't have a slow cooker, so I roasted it in the oven following Jacques Pepin's method (perfection every time).

By: K
Posted: Mar 19, 2018
Diet: Original
0 Helpful

Roasted instead of slow cooked - veggies got unevenly cooked, but still quite good. Loved the garlic bread

By: Rachel
Posted: Mar 15, 2018
Diet: Original
0 Helpful

The chicken wouldn’t fit in my slow cooker so I had to roast it in the oven. It was good.

By: Melissa
Posted: Mar 06, 2018
Diet: Original
0 Helpful