An easy and healthy breakfast, this Sweet Potato Broccoli Frittata packs veggies, carbs, protein, and healthy fats and is paleo and Whole30 approved! - Eat the Gains
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5 from 1 vote

Sweet Potato Broccoli Frittata

An easy and healthy breakfast, this Sweet Potato Broccoli Frittata packs veggies, carbs, protein, and healthy fats and is paleo and Whole30 approved!
Course Breakfast
Keyword Sweet Potato Broccoli Frittata
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 -8
Calories 162kcal
Author Kelly

Ingredients

  • 2 small-medium sweet potatoes, shredded* (about 410 grams)
  • 5 cups broccoli florets (350 grams/1 large head)
  • 1 tablespoon avocado oil
  • 2 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 6 large eggs
  • 2 cups egg whites
  • salt and pepper, to taste

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat a large cast iron skillet over medium heat. Add oil and let it get hot, about 1 minute. Add shredded sweet potatoes and cook for 2-3 minutes, stirring occasionally. Add broccoli and cook for another 5 minutes, stirring occasionally.
  • In a medium bowl mix together eggs, egg whites, and spices. Add mixture to cast iron and let cook 2-3 minutes until bottom sets. Place pan in the oven and cook for 15-18 minutes until eggs are cooked through.⠀
  • Top with toppings of choice and enjoy! Enjoy!

Notes

*to shred, run through the shredding attachment on your food processor or use a cheese grater.

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 13.7g | Protein: 13.3g | Fat: 5.7g | Fiber: 2.7g | Sugar: 3.1g