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Broccoli Sweet Potato Feta Frittata

—  found in  Food  —

We often host weekend brunches as a way to see our family and friends. I love entertaining and cooking for others! We typically make something with eggs, so if it's not this absolutely scrumptious frittata, it's this frittata or a shakshuka (the latter is a recipe in my third cookbook coming out later this year!). And that's not a typo, I meant to say frittata twice ;) I love frittata recipes!

I find that eggs are always a crowd pleaser and it ensures everyone is full because they are packed with protein and good fat.

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As you might have read recently on social media, I'm a salad gal at breakfast which is why you see my frittata accompanied by a ton of colourful veggies! I know that might sound weird, but don't knock it till you try it! You'll be happy to know, this can be an easy weeknight dinner recipe too. 

For this delicious frittata, I served it with salad, avocado and a sourdough baguette.

I often serve an eggy brunch alongside these delicious Cranbery Walnut Breakfast Muffins. If you haven't tried them yet, you must! They are a perfect muffin to pair with this breakfast.

I've talked about the health benefits of eggs (like immunity boosting ) before so I will skip it this time and instead tell you how much goodness is packed into this frittata – and when I say packed, I really mean it!

When you're adding the ingredients, it's going to seem as though you've got more ingredients than eggs. While this may be true, once it bakes, the eggs will rise and you'll have a meaty, thick, flavour-packed, filling frittata. The combo of the soft roasted sweet potato with the salty dense texture of the feta is pure magic!

If you're not serving a bunch of people, this frittata will keep for a few days so you can refrigerate it and easily reheat it for a quick and healthy lunch or dinner. I recommend baking it at 350 degrees F (180C) for 10 minutes.

When adding onions to your frittata, it's a critical step to saute them first so they get a little caramelized (almost a touch burnt). Even though you can technically skip this step, because the onion will cook as the frittata cooks, you won't want to – trust me! They become gloriously sweet and so much more flavourful when you cook them prior to adding them to the frittata mixture.

I almost always roast the sweet potato ahead of time, like the day before, so that step is already done when I'm ready to make it. It usually takes about 30 minutes to cook in total so it's super easy to pop it in the oven when our guests arrive.

Even though Vienna actually hates eggs, for some strange reason she will eat this frittata – but scrambled, poached, hard-boiled, fried – forget it! I think it's likely because it's packed with foods she loves like broccoli and sweet potato

This is not your traditional frittata where you put everything into an oven safe cast iron skillet and then place it in the oven. The eggs don't go in until you're ready to put everything into the baking dish. I always do my frittatas this way, not the traditional way.

Without further ado, here's my delicious recipe for Broccoli Sweet Potato Feta Frittata! It is gluten-free (by default) and free of cow-derived dairy since I used goat-based feta which is typically easier to digest.

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Whether you're making it for a weeknight dinner or brunch with friends, I am confident you're gonna love it!

Breakfast & Brunch
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Ingredients
  • 2 cups cubed sweet potato, roasted
  • 1-1/2 cups lightly cooked broccoli florets*
  • 1 large white onion, thinly sliced
  • 1 tbsp extra-virgin olive oil
  • 12 large organic eggs
  • 1/2 cup milk of your choice
  • 1/2 cup crumbled or cubed goat milk feta
  • 1/2 tsp garlic powder
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 350F (180C). Grease or line a 10x10 ceramic dish or glass pan with parchment paper.
  2. In a large fry pan, heat olive oil and sautee onion until soft and lightly browned. Let cool before combining with egg mixture.
  3. In a large bowl, whisk together the eggs and milk. I used oat milk.
  4. In a large baking dish (I used a 10x10) ceramic dish, pour the egg mixture. Season with garlic, salt and pepper.
  5. Add roasted (but cooled) sweet potato, broccoli, onion and feta cheese to the egg mixture in the baking dish. It will seem like you have too many ingredients for the egg mixture, but that's okay, it will be meaty! :)
  6. Bake for 30 minutes or until the centre is fully cooked and there are no jiggly wet bits on the top. The top should be a nice golden colour.
  7. Let cool for a few minutes before slicing into desired sizes. Serve with your favourite hot sauce and your favourite sides!

Notes

Serves 4-6. I make this all the time when we are entertaining. It feeds 4 adults and 2 kids well. If you've got a couple of sides then you may be able to serve 6 adults.
*I used frozen broccoli that I poured hot water over top to quickly thaw so they were very lightly cooked from the hot water.

As I'm writing up this post I am munching on leftovers with a salad (obvi). I know, I know, not mindfully eating but I am so excited for you to try this one out! 

Joy xo

20 Comments
Anne Marie   •   February 6, 2019

Weeknight meal here we come, I'm excited to try this as I love frittatas. Do these freeze well?

Reply
Joy McCarthy   •   February 6, 2019

Stephanie   •   February 6, 2019

Thank you! I make frittatas often but will make this one this weekend for the fam to try something new.

Reply
Joy McCarthy   •   February 6, 2019

Ryan Lockhart   •   February 7, 2019

Hi Joy, a question about white onion. I've seen it recently in a few recipes (not just your) and am wondering if it has very different compounds than yellow onions. I suffer from IBS and did the FODMAP diet to figure out what was triggering me. I can't touch garlic - like the tiniest amount is a disaster. I seem to be OK with yellow onions, leeks and shallots (a simple sub in most recipes) but white onion I react to! I am curious if you have any clue why the issue with the white variety? I also can't touch broccoli or cauliflower...do you think kale might be the best sub in this recipe? My kids will eat it *sometimes* :)

Reply
Joy McCarthy   •   February 7, 2019
Ryan Lockhart   •   February 12, 2019
Joy McCarthy   •   February 12, 2019

Helena   •   February 7, 2019

This recipe sounds like another winner, will be trying it tomorrow - thanks Joy! I am in love with your Cranberry Walnut breakfast muffins and like to mix up two batches of dry ingredients at once, and bag the 2nd so that its an easy bake on a 5 am weekday. I live in Michigan but discovered your Joyous Detox cookbook last year at Indigo bookstore in Toronto when visiting my son at Ryerson, and you have been such a great inspiration to me ever since! Keep up the great work!

Reply
Joy McCarthy   •   February 8, 2019

Karen   •   February 10, 2019

Great recipe easy to follow directions tasted amazing ❤️Made the muffins too which turned out great too

Reply
Joy McCarthy   •   February 11, 2019

Charlene C.   •   February 12, 2019

I’ve been making this for years, I usually have left over roasted veggies in the fridge and if I have leftover fish or chicken, I cube it and throw it in as well. I guess you could say it’s my Leftover Frittata. I mix everything in a bowl and then pour it into a large Pyrex pie dish and it turns out perfect every time. We have it for breakfast, lunch or dinner.

Reply
Joy McCarthy   •   February 12, 2019

Julie   •   February 13, 2019

Loved this recipe but added some extra spice since my husband hates sweet potatoes, Dean loved it and thought the sweet potato was ham. Win win. Can’t wait to make it again!

Reply
Joy McCarthy   •   February 14, 2019

Jess   •   March 19, 2019

Loved this recipe! My family really enjoyed it. Served over a simple salad with your ACV dressing and avocado. Looked beautiful, too

Reply
Joy McCarthy   •   March 19, 2019

Marlene   •   May 10, 2019

I am just one person if I half this recipe will it be just as good. Marlene

Reply
Joy McCarthy   •   May 13, 2019

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