Sweet Potato, Parsnip, and Broccoli Frittata

A.k.a. majorly awesome root vegetable frittata that you can make in a split second slash 40 minutes.

 Sweet Potato, Broccoli, and Parsnip Frittata - a supercharged healthful vegetarian breakfast | TheRoastedRoot.net #vegetarian #brunch

Frittatas. I think I’ve figured them out!

Call them what you’d like: crustless quiche, egg casserole, brunch of the Gods, you name it. I make frittatas regularly, but I’ve shied away from posting the recipes because they tend to require more work than most people are willing to put into a lazy Sunday morning. I typically add sweet potatoes to all my egg-ables, and as we know, sweet potatoes take YEARS to cook.

But, people, I got smart. I grated those sons of beehives and tossed them right into the frittata…no pre-cooking, no funny biznatch…just some grated sweet potato, parsnip, and broccoli all up in your egg bake.

I’m starting to believe that grating vegetables is the new way to go. Move over spiralizer, the box grater’s in.da.house! Grating takes no more time than chopping, and you can eliminate the cooking step like whoa. For those of us who don’t want our healthy breakfast to take eons, this frittata’s our jam.

So here’s the deal:

We grate.

Sweet Potato, Parsnip, and Broccoli Frittata | theroastedroot.net #breakfast #recipe #vegetarian #healthy

We whisk.

Sweet Potato, Parsnip, and Broccoli Frittata | theroastedroot.net #breakfast #recipe #vegetarian #healthy

Sweet Potato, Parsnip, and Broccoli Frittata | theroastedroot.net #breakfast #recipe #vegetarian #healthy

We sprinkle.

Sweet Potato, Parsnip, and Broccoli Frittata | theroastedroot.net #breakfast #recipe #vegetarian #healthy

We bake and enjoy.

#SteamShot:

Sweet Potato, Broccoli, and Parsnip Frittata - a supercharged healthful vegetarian breakfast | TheRoastedRoot.net #vegetarian #brunch

For this particular frittata, I grated half a sweet potato, a big ol’ parsnip, and half a crown of broccoli. You can use any hearty veggies you’d like, such as cauliflower, carrots, turnips, etc. You can even throw in some chopped green onion and/or fresh herbs. You’re looking to achieve a 3-4 cups of veggies per 8 egg ratio. Or something of that nature…there really are no rules. Except, don’t add fresh tomatoes…that’d be mushy.

I added curry powder to the mix, because have you tried curry powder with eggs? It’s magnificent. I baked the thing with some cheese on top, but if you’re a dairy-free eater, no probs: simply skip the cheese – the frittata has plenty of flavor on its own. And don’t forget to garnish with a healthy squirt of sriracha, because nothing says, “Good morning!” like a little kick to the taste buds.

Grate thy veggies.

Sweet Potato, Broccoli, and Parsnip Frittata - a supercharged healthful vegetarian breakfast | TheRoastedRoot.net #vegetarian #brunch

Sweet Potato, Parsnip, and Broccoli Frittata

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Julia
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Ingredients

  • ½ cup medium sweet potato grated (1-1/3 )
  • 1 cup large parsnips peeled and grated (1 )
  • ½ cup medium crown broccoli grated (1-1/3 )
  • 8 eggs
  • ¼ teaspoon sea salt
  • 1-1/2 teaspoons yellow curry powder
  • 1 cup jack cheese grated

Instructions

  1. Preheat the oven to 400 degrees F. Oil a 10-inch cast iron skillet or 8" x 8" casserole dish.
  2. Whisk the eggs in a large mixing bowl. Add the grated vegetables, salt, and curry powder. Stir well to combine.
  3. Pour the egg/vegetable mixture into the prepared cast iron skillet and sprinkle with cheese. Place on the center rack of the oven and bake for 20 to 25 minutes, until the frittata tests clean. Note: Your bake time may be slightly longer if you use a glass casserole dish.
  4. Remove frittata from the oven and allow it to cool for 5 to 10 minutes before cutting into it. Serve heaping portions with hot sauce, salsa, guacamole, sour cream, etc.

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Comments

  1. Sarah @ Making Thyme for Health

    Well, free-tatas don’t get much easier or more delicious than that! Holy cow, that looks so good. I love the steam shot too, GORG. And I’ve never tried adding curry powder to my eggs but you can bet your last bite of frittata I’m going to ASAP.

    Happy Friday, love!

  2. Maryea {happy healthy mama}

    I have a love/hate relationship with my grater. Yes, it makes things cook quicker. For sure. But I may have almost grated my entire knuckle off two (or twenty) times. I’d say it’s worth the risk for this frittata. Love that you added curry. Why haven’t I done that? I don’t eat vegetables with breakfast enough, so I’m totally making this.

    1. Julia Post author

      Oh my gah, I do the knuckle grating all the time! In fact, while I was grating the veggies for this recipe, I kept telling myself: “don’t grate your knuckle, don’t grate your knuckle.” My knuckles are safe for now 😉

  3. chantelle

    This looks so good, I love the steamy pic, mmm. Grated is the way to go with frittatas, I’m going to have to try parsnips in mine. I’m partial to grating the sweet potato and then frying it a touch to get a bit of crispy crust going on.

  4. Joanne

    THIS IS A GODSEND. I love sweet potatoes and eggs together but rarely make them because cooking the sweet potatoes is so annoying. YES to this method!

  5. ginger

    Made the Frittata this evening. It was absolutely fantastic. Never made one with the
    grater. Will keep it close by for the future. Love the photos too. Well done !!

    1. Julia Post author

      Wahooo! So happy you liked it! I can’t believe I didn’t think to grate veggies eeons ago. SO simple! xoxo

  6. Esther

    Hi Julia, I’m new to this. All your recipes look amazing!! I just baked your Paleo banana bread and it is just awesome!!!! My 3 year old is eating it like there’s no tomorrow (he’s a tough one to please) 🙂 Back to the recipe on hand- is it paleo friendly? Also can I freeze portions of it?
    Thank you for this healthy awesomeness!!

    1. Julia Post author

      Hi Esther! I’m so glad you and your 3-year old like my paleo banana bread! It’s one of my favorite recipes:)

      This frittata is not paleo-friendly, only because it has cheese in it. If you eliminate the cheese, it will be paleo-friendly. I’ve never had success with freezing eggs (they tend to thaw with a strange texture), so I wouldn’t recommend it for this recipe 😀 Hope you enjoy and let me know if you have any questions!

Comments are closed.