Want to spend hours in the kitchen night after night cooking dinner? We didn’t think so – that’s why we came up with this quick and easy vegetable frittata. The beauty with this recipe is that you can not only whip it up in a few minutes, but you can also serve it for breakfast, lunch or dinner. Also, this recipe is so versatile, you can use whatever vegetables you have on hand.
We chose to feature sweet potatoes and asparagus. Now, we have written a lot about sweet potatoes and their health benefits so let’s talk about asparagus (want to read more about sweet potatoes? Click here and here). Normally asparagus is considered a Spring vegetable, however, these days it is widely available all year long. If you can’t find it at your store, no worries – just switch it out for another vegetable that you like. Zucchini would be great in this recipe too!
Ok, back to asparagus…this taste of spring is really good for reducing blood pressure. Due to both, the high content of potassium and a recently discovered ACE-inhibiting molecule called asparaptine, that helps blood flow which in turn lowers blood pressure. Asparagus is also a good source of fiber, folate, Vitamins A, C, E & K plus is a well-known diuretic. It also has tons of antioxidants which we all need!
This recipe is fairly quick – the hardest part is peeling and chopping the sweet potato but if you don’t want to do that, we saw some already peeled and chopped in our produce section – so feel free to use those and make it even easier!
We hope you enjoy this easy, nutritious and versatile frittata! Let us know what you think, leave a comment or tag us when you make it on Instagram, Facebook and Twitter.
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Sweet Potato and Asparagus Frittata
- Prep Time: 10
- Cook Time: 15 total
- Total Time: 25 minutes
- Yield: serves 6
- Category: Breakfast, Brunch, Lunch, Dinner Recipe
Description
A quick meal that filled with nutritious veggies and is perfect for brunch or even dinner.
Ingredients
1 small sweet potato
12 eggs
1 cup asparagus
2 ounces goat cheese
1 Tablespoon green onion
1 teaspoon minced garlic
1–2 Tablespoons olive oil
salt and pepper to taste
Instructions
1.) Preheat oven to 400°.
2.) In a large bowl, crack and whisk the eggs and set aside.
3.) Peel sweet potato and slice thinly and place in a small bowl.
4.) Chop the asparagus into bite-sized pieces and place in the same bowl as the sweet potato.
5.) In an oven-safe skillet (preferably a cast iron one), add enough olive oil to coat the pan, about 1-2 tablespoons and heat on medium-high heat. Add the sweet potatoes and asparagus and saute until the potatoes are fork-tender. Then add garlic and continue to cook one minute. This entire process can take about 10-20 minutes, depending on how thick your sweet potatoes are cut. Add salt and pepper.
6.) Add sliced green onions to the egg mixture and whisk to incorporate. Pour over into the skillet, you may need to use a fork to distribute the vegetables evenly around.
7.) Place in the preheated oven and bake for 10 minutes. Using oven mitts, carefully take the skillet out of the oven and sprinkle the goat cheese on top of the frittata and place back in the oven for another 2-3 minutes to bake.
8.) Allow the frittata to cool just a few minutes as this is best served warm, slice and enjoy!
