Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 10/12/15

Sweet Potato and Broccoli Frittata
side salad / dried cranberries / pecans

Active: 25 min Total: 50 min
Original GF Paleo Vegetarian
Sweet Potato and Broccoli Frittata
This vegetable-filled frittata includes a combination of creamy sweet potatoes and crisp broccoli florets. The sweet, crunchy combination of dried cranberries and pecans in the side salad comes together fast.
Dependency
Chicken and Pepper Fajita Salad
Tags
Good for Breakfast, Low Calorie, Make Ahead
Proteins
Eggs
Cuisines
American
Save recipe
113

Ingredients

Metric
Servings:
4
Sweet Potato and Broccoli Frittata:
  • Onions - 1/2 , chopped
  • Sweet potatoes - 1 lb , 1/2" (1.25 cm) cubes
  • Broccoli florets - 6 oz , chopped
  • Garlic - 1 clove , chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
Mixed Greens with Cranberries and Pecans:
  • Pecan halves - 1/4 cup , chopped
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 1 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Mixed greens - 4 oz
  • Cranberries, dried - 1/4 cup

Prep

  1. Onions / Sweet potatoes / Broccoli / Garlic / Pecans - Prep as directed. (Can be done up to 5 days ahead)
  2. Pre-cook vegetables - Place broccoli and sweet potatoes into a microwave-safe dish or bowl. Cover with a wet paper towel and microwave on high for 2 minutes. (Can be done up to 4 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400 F / 204 C degrees.
  2. Spray a pie dish with cooking spray (if making more or less than 4 servings, consider making mini frittatas in a muffin pan; make 2 mini frittatas per person).
  3. Heat a skillet or non-stick pan over medium heat. Add onions and saute until soft, 2 to 3 minutes. Add broccoli, sweet potatoes and garlic and saute until garlic is fragrant, ~3 minutes more. Season with some salt and pepper.
  4. In a mixing bowl, combine eggs and salt and pepper. Beat with a whisk until smooth.
  5. Transfer vegetables to pie dish or muffin pan. Pour egg mixture over top.
  6. Bake until eggs are cooked through, ~25 minutes for a full-size frittata and ~12 minutes for mini frittatas.
  7. While frittata is baking, make vinaigrette by whisking together vinegar, mustard and oil. Season to taste with salt and pepper. Toss vinaigrette with greens, pecans and cranberries.
  8. Slice and serve frittata with salad on the side.

Reviews

Ratings

0 reviews