If you love eggs, and have leftover veggies in the fridge, then this delicious, healthy Frittata recipe is perfect for you.
Another delicious recipe, that packs a nutritional punch, with fabulous sweet potato, broccoli and creamy goats cheese. Eggs are so versatile, and this frittata is just another way of incorporating these protein packed little beauties into your diet.
I tend to be hungrier at lunchtime than dinner, so always looking for recipe ideas for something healthy that will really fill me up, but doesn’t take too long to make. Eggs are always a quick and filling option, but I never really know how many we are ‘supposed’ to eat in a week?? One minute the advice is to limit them, the next its ‘go crazy’ and eat as many as you like. Confusing.com. I guess as long as we don’t fry them in lashings of oil, or add a ton of butter to make our scramble super delicious, I mean, rich and creamy, we’ll be okay? Anyway, I eat them a lot, and a Frittata is a great, healthy, way to use them.
I have used ‘cooked vegetables’ in this recipe, as I usually have leftovers in the fridge – but it really doesn’t take long to roast/boil some cubed sweet potato, or steam/microwave some broccoli. A good idea is to cook extra with dinner the night before in preparation. I appreciate that making a Frittata isn’t rocket science, but it is nice to get some inspiration for flavour combinations. These ingredients work really well together – the sweetness of the sweet potato, and creaminess of the goat’s cheese together are divine. However, you can add or use alternative vegetables to suit your taste. Butternut squash makes a great alternative to the sweet potato, and roasted red peppers would taste great too. You are limited only by your imagination as they say, so get creative with your Frittata.
Served with a side salad or additional vegetables, this makes a tasty, healthy lunch, or dinner. It also tastes really great cold, so perfect for lunch the next day. Enjoy x
Goats Cheese, Sweet Potato & Broccoli Frittata (serves 2)
- ½ Red Onion, chopped
- ½ clove garlic, crushed (optional)
- 1 large Sweet Potato, cubed and roasted (approx. 175g cooked weight)
- 80g cooked Broccoli, cut into small florets
- 3 Eggs, beaten & seasoned
- 50g Soft Goat’s Cheese
Heat a little oil in a small sauté/frying pan.
Cook the onion on a medium heat, until softened and opaque. Add garlic, if using, and cook for a further minute or so.
Add the sweet potato, and broccoli to the pan and combine with the onion and garlic mixture. Spread this mixture evenly across the pan, before adding the seasoned eggs. Tip: make sure the egg mixture reaches the edges of the pan, so ‘hold’ the frittata together. Use 4 eggs if necessary.
Cook until the frittata is nearly set, and then add the goat’s cheese, dotting in small pieces across the top. Pop under a pre-heated grill until set and cheese starting to melt slightly.