So...as a mom of 2 kids 3 and under, I find that I try my hardest to have our weekly dinners planned out! Sometimes I need something that is easy, relatively quick, and healthy.
A few summers ago when my family was visiting our absolute favorite vacation spot, Hilton Head Island SC, my brother-in-law made us all breakfast. (My brother-in-law, Nick, is a chef and he will be a guest on our podcast coming up, be on the lookout!).
Now he took on the daunting task of feeding upwards of 10 people (did I mention I come from a huge immediate family) and he did not disappoint with his frittata!
So as I stared into my fridge, I remembered this breakfast and how good it was and thought...I can totally whip this up for dinner! So I scanned all the good stuff in my fridge, saw what needed to be eaten before going bad, and I made this deliciously healthy dinner, with leftovers that we had for breakfast the next couple of days! I hope you enjoy it!
2 sweet potatoes, cubed
1 large head of broccoli
1 green pepper
Extra-virgin olive oil, for drizzling
6 large eggs
½ cup almond milk
1 garlic clove, minced
½ to 1 teaspoon sea salt
½ teaspoon black pepper
4 ounces shredded cheddar cheese
finely sliced cherry tomatoes
Microgreens, optional, for garnish
Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the broccoli. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat.
Roast the sweet potatoes for 30 minutes.
Place the baking sheet with the broccoli in the oven to roast during the last 10 minutes.
In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.
Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray or butter. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the cheddar cheese and green peppers.
Pour the egg mixture evenly over the vegetables. Add the remaining broccoli and tomatoes.
Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.
Garnish slices with microgreens and season with additional salt and pepper, if desired.
Feel free to experiment with any other vegetables! Let us know what you try!