Roasted sweet potato, broccoli and feta frittata

Happy summer, friends! I hope you’ve been enjoying the lovely warm weather and that you’re keeping cool wherever you are! I feel really lucky to live right next to Lake Zurich, especially with the heatwave that’s starting here in Europe. I’ll definitely heading there to cool down when temperatures get even higher later on this week!

Now that we’re a good six months into our move and that we’re all settled in to our new home in Kilchberg, I’ve been putting a lot more energy into getting properly integrated here in Switzerland. I’ve just finished one month of intensive German lessons (4 hours every morning), and this week I’m starting another month of intensive lessons to begin level B2. They don’t call it intensive for nothing – it’s been really challenging, but I’m so glad to have done it. I can already see a huge improvement in my comprehension, and my speaking is getting better the more I practice. Besides language lessons, I’ve also been amping up my job search to find a new role within the environmental sustainability area here in Zurich. As with any move abroad, it always takes a little time to learn the job market in a new country, adjust to the cultural differences in the application process, and everything in between.

Going back to having daily commitments outside of the house has reminded me of the importance of good meal planning and the role it plays in making healthy daily food choices. I leave the house around 7:50am and get home at 1pm, so if there’s nothing ready in the fridge for lunch I tend to make poor eating choices. This roasted sweet potato, broccoli and feta frittata has been a favourite lunch option to keep in the fridge lately during the week. It’s pretty hands-off to make and is ready in under an hour, which means you can get other things done while everything cooks (like German homework, for example!)

To make this roasted sweet potato, broccoli and feta frittata, you start off by roasting the sweet potato and broccoli together in a baking dish for half an hour. The roasted veggies are then added to a preheated pan, tossed with some spices and then cooked with a simple egg mixture on low heat. Feta is added over the top just before finishing the frittata under the broiler. So if you’re looking for a great easy lunch option, this frittata is for you – I hope you enjoy it as much as I do!

-xo KA

Roasted sweet potato, broccoli and feta frittata {gluten free}

Frittatas are one of my favourite easy lunch options, and this sweet potato, broccoli and feta version has been on repeat in our house lately. I tend to make a frittata over the weekend so that it’s ready in the fridge for when things get busy.

Ingredients:

• 1 small head broccoli, florets cut into bite-sized and stem peeled and cut into bite-sized pieces

• 2 small sweet potatoes, cut into bite-sized pieces

• 2 tbsp olive oil

• Salt and pepper

• 10 eggs

• 1 pinch chili flakes

• 1 pinch oregano

• 1 pinch cayenne pepper

• 1 block feta cheese (approx 200g), crumbled

Method:

Preheat the oven to 180 C | 350 F. Place the broccoli and sweet potatoes in a large baking dish, and toss with olive oil, salt and pepper. Bake for 30 minutes, until the vegetables are tender, tossing once halfway through. Remove from oven and set aside.

When the veggies are almost done, crack the eggs into a large bowl, season with salt and pepper and give them a good whisk. Set the eggs aside.

Place a large non-stick and oven-safe frying pan over medium-high heat, and once the vegetables are cooked, transfer them to the frying pan. Add the oregano, chilli flakes and cayenne pepper to the pan and give the veggies a good toss. Pour the egg mixture over the vegetables in the pan, give everything a good stir, and turn down the heat to low. Cook the frittata on low, without stirring, for 15 minutes. When the cooking time is almost up, switch your oven on to the broiler setting, with racks at the top of the oven.

When the cooking time is up, distribute the crumbled feta cheese over the top of the egg mixture – the bottom of the tortilla should be set, and the top should still be slightly runny. Place the frying pan under the broiler for about five minutes, until the feta is golden and the eggs are set and a puffy on top. Keep an eye on the frittata during this time to ensure it doesn’t burn.

Allow the frittata to cool slightly, and then cut it into eight wedges. The frittata can be served warm, room temperature or cold.

Serves 4 as a main, more as part of a larger spread. The frittata keeps well in the fridge for a couple days.