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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

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

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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.

Nutrition Facts

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

Ratings

Original (86)
Gluten-free (12)
Paleo (8)
Vegetarian (6)

29 reviews

I used precooked pie crust.

By: Christy
Posted: May 03, 2018
Diet: Original
0 Helpful

The rice was too hard and crunchy.

By: Taryn
Posted: Jul 27, 2016
Diet: Gluten-free
0 Helpful

I made a pie crust will try the rice next time. It was good just lacked something. Next time maybe had some turkey sausage or other type of meat.

By: Melissa
Posted: May 01, 2016
Diet: Original
0 Helpful

Next time I'm going to brown the rice in the muffin tins before adding the egg mixture... try it out with a more browned crusty crust... not too bad though...

By: Rachel
Posted: Feb 18, 2016
Diet: Original
0 Helpful

My husband really liked it and one of the kids did too. But I'm not a fan of the crust

By: Erica
Posted: Dec 16, 2015
Diet: Original
0 Helpful

I wasn't sure my family would like this (never made quiche before) but they really did! They loved the rice crust.

By: isabel
Posted: Nov 05, 2015
Diet: Original
0 Helpful