I wanted a veggie packed breakfast and lunch option recently that also had some protein as well. This sweet potato mushroom frittata ticked all the boxes – plus it’s delicious too! Whip it up on a Sunday and you’ll be a happy camper all week long.
I tweaked a recipe from Love and Lemons
- 2 medium sweet potato
- 200g mixed mushrooms
- 1 red capsicum
- 1 bunch broccolini
- 1 cup peas
- Half bunch of spring onions
- 12 eggs
- 1/2 cup milk
- 3 cloves garlic
- Salt and pepper
- 100g feta
- Fresh herbs to serve
- Preheat oven to 200C
- Chop the sweet potato into cubes and place on a lined baking tray drizzle with a little olive oil. Roast for 30 minutes, turning once
- Meanwhile, chop the mushrooms, capsicum and broccolini in to pieces and place on a lined baking tray. Drizzle with oil and add to the oven for the last 10 minutes, turning once.
- Whisk together the eggs, milk, garlic and season well with salt and pepper
- Lightly grease a 22x33cm baking dish and evenly place the sweet potato on the bottom
- Top with half the mushroom, capsicum and broccolini mix
- Add the peas, thinly sliced spring onion and half the feta
- Pour over the egg mix and then top with remaining vegetables and feta, ensuring the egg mix is evenly distributed
- Bake for 40-45 minutes until set and slightly golden
- Allow to cool slightly in the pan before slicing and top with fresh herbs
I know there are a few steps to this sweet potato and mushroom frittata but I promise it is worth it! Pre cooking your veggies not only gives them more flavour, but ensures they don’t release liquid while being cooked in the egg mixture, which stops you ending up with a soggy frittata! This keeps well in the fridge though and is delicious both warm and cold, so it’s an excellent meal-prep option.
I love this sweet potato mushroom frittata for both breakfast or lunch – it definitely is versatile! It’s also an excellent way to get a kick start on your vegetable intake for the day if you have this at breakfast. It would also work excellently as part of a big breakfast spread – you can roast the veggies in advance to make it much quicker on the day too!