Sweet Potato, Parsnip, and Broccoli Frittata with grated vegetables for a nutrient-dense breakfast. A.k.a. majorly awesome root vegetable frittata that you can make in a split second slash 40 minutes.
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 eggs, 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 the 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 bake and enjoy.
Ingredients for Vegetable Frittata:
For this particular frittata, I grated half a sweet potato, a big 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, Parsnip, and Broccoli Frittata
A healthy vegetable packed frittata for breakfast or brunch.
- 1 1/3 cups sweet potato, grated (1/2 medium potato)
- 1 cup parsnip, peeled and grated
- 1 1/3 cups broccoli, grated
- 8 eggs
- ¼ teaspoon sea salt
- 1 1/2 teaspoons yellow curry powder
- 1 cup jack cheese, grated
- Preheat the oven to 400 degrees F. Oil a 10-inch cast iron skillet or 8" x 8" casserole dish.
- Whisk the eggs in a large mixing bowl. Add the grated vegetables, salt, and curry powder. Stir well to combine.
- 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.
- 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.
Nutrition InformationYield 4 Serving Size 1 Serving
Amount Per Serving Calories 339Total Fat 19gUnsaturated Fat 0gCarbohydrates 21gFiber 4gSugar 5gProtein 15g
Tuesday 11th of August 2015
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Tuesday 19th of May 2015
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!!
Tuesday 19th of May 2015
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 :D Hope you enjoy and let me know if you have any questions!
Tuesday 17th of March 2015
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 !!
Wednesday 18th of March 2015
Wahooo! So happy you liked it! I can't believe I didn't think to grate veggies eeons ago. SO simple! xoxo
Thursday 12th of March 2015
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!
Monday 9th of March 2015
curry + eggs are such a winner <3 all dat in a frittata!
Tuesday 10th of March 2015
Sing it, girl!