Cheesy Chicken & Broccoli Sweet Potato Frittata

1Preheat oven to 375°F (190°C). Arrange the diced sweet potatoes on a baking sheet. Drizzle with olive oil (1 tablespoon) and season with 1/4 teaspoon of salt (½ teaspoon) and 1/8 teaspoon of black pepper (¼ teaspoon). Toss to coat evenly and roast in the oven for 20 minutes, or until tender.

2In a large mixing bowl, whisk the eggs (6 large), milk (¼ cup), 1/4 teaspoon of salt (½ teaspoon), 1/8 teaspoon of black pepper, (¼ teaspoon) garlic powder (½ teaspoon), and onion powder (¼ teaspoon) together until well combined.

3Fold in the shredded chicken, chopped broccoli, roasted sweet potatoes, and shredded cheddar cheese (1 cup) into the egg mixture until evenly distributed.

4Pour the egg mixture into a greased 9-inch pie dish or oven-safe skillet. Spread the mixture evenly with a spatula.

5Bake in the preheated oven for 25-30 minutes, or until the eggs (6 large) are set and the top is lightly golden.

6Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with chopped fresh parsley (2 tablespoons) and cherry tomato halves before serving.