Sweet potato and broccoli frittata

Sweet potato and broccoli frittata

  • serves 2
  • Easy

This quick and easy veggie frittata is perfect for a speedy and healthy weekday supper - the added goat's cheese gives it a more creamy texture and makes it feel like more of a treat.



  • sweet potato 1, peeled and cut into small cubes
  • broccoli ½ head, cut into small florets
  • olive oil
  • garlic 1 clove, crushed
  • eggs 2, beaten
  • soft goat’s cheese 50g
  • salad to serve


  • Step 1

    Cook the sweet potato in boiling water for about 8-10 minutes until it is tender, adding the broccoli for the last 5 minutes. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli. Toss together then spread the vegetables in an even layer in the frying pan and pour on the egg. Cook until the bottom is set and then dot with the goat’s cheese and grill very briefly until just set. Serve with salad, or in a wholemeal pitta bread with salad.

Nutritional Information

  • Kcals 300
  • Carbs 21g
  • Protein 16.3g
  • Fat 17.3g
  • Saturates 6g