I love a good fritter. I already have a broccoli fritter on the site, and while this version is similar, I decided to put a new spin on it—because I’m such a fan of both fritters and broccoli. This one features another of my favorite vegetables: the sweet potato, making it even more nutritious.

As I try to stay away from cow dairy, I often use sheep yogurt as a substitute for dips and toppings. However, a non-dairy option such as coconut yogurt works beautifully as well.

I like making this easy frittata ahead and having it as a grab-and-go lunch option when I am between meetings, school pick up, recipe testing and holiday shopping and may sometimes forget to eat. This is filling and super tasty with a side salad, drizzled with olive oil and lemon juice.

  It’s really no secret, broccoli is considered to be one of the top 12 power house vegetables we should be eating, according to webmd broccoli is filled with cancer fighting phytochemical compounds, vitamins including a serious dose of Vitamin C (135% of the RDI for one cup of  broccoli) and minerals. Its bioactive compounds reduce inflammation. As a matter of fact the compound sulforaphane amply found in broccoli, has been shown to decelerate the biochemical action of aging by optimizing anti-oxidant gene expression.