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

Active: 25 min Total: 50 min
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.


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


  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)

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  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.



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