When I was a night shift nurse, frittata formed the basis of my lunches. Since I was eating at like 2am it was nice to have something that was a bit lighter, but was also easy to prep ahead of time. Frittata is also cheap, delicious, and has an endless amount of possibilities! I usually just cook mine in my cast iron skillet and then divide it into 6 pieces — 3 for me, 3 for my husband. Easy peasy meal prep for the week!
I never had a set recipe for the frittata. I would always just see what we had and then go from there. Sometimes I had one veggie, sometimes I had multiple. Sometimes I used goat cheese and sometimes I didn’t. One of the combinations I found myself repeating most often was sweet potato + broccoli. There’s just something about that combo that is so, so good. I wanted to finally write this recipe down so you could have it as a good starting point to mix and match your own frittata combos. Happy cooking!
Sweet Potato + Broccoli + CHeddar Frittata
2 medium sweet potatoes, sliced thinly using a mandolin
2 tablespoons coconut oil
1 cup chopped broccoli florets
1 medium onion, diced
2 cloves of garlic, minced
14 eggs
2 TBS milk or half and half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded sharp cheddar cheese (I love this brand)
hot sauce and avocado for serving (optional)
Preheat your oven to 300 degrees.
Heat a large oven proof skillet on medium high heat. Slice the potatoes thinly using a cheese grater or mandolin. Add the coconut oil to the skillet and then once it has heated fully add in the sliced sweet potatoes. Add in the salt. Cook uncovered over medium-low heat stirring occasionally until the potatoes are tender.
Meanwhile, In a large bowl whisk together the milk and eggs together. Place the broccoli on top of the cooked potatoes and then pour the egg mixture on top of the broccoli. Sprinkle the shredded cheese on top of the eggs. Season with an additional shake of salt and pepper.
Place in the oven uncovered for 45 minutes or until the center of the frittata is no longer runny. Remove from the oven and let stand for 15 minutes before serving. Salt and pepper to taste.
Allow to cool slightly before serving. Serve with avocado and hot sauce. If you are meal prepping, allow it to fully cool and then divide it into individual containers and keep in the fridge for up to 5 days.
