Nourishing your growing baby is priority number one when you’re pregnant. This delicious recipe does the trick — and it’s so easy you may want to put it into regular rotation.
In it you’ll combine delicious, nutritious ingredients like eggs, dairy, and veggies, to make a healthy, nourishing meal in about 35 minutes.
You can eat this frittata on its own or with some fruit for a quick breakfast on the go.
Bonus: It’s a great option for meal prep, so you can make a big batch ahead of time and enjoy it over several meals.
During pregnancy, your demands for certain nutrients — like vitamin A, folate, choline, iodine, magnesium, and iron — increase to support the needs of your growing baby (
You’ll also need extra protein, especially during your second and third trimesters. Adding extra protein to meals and snacks can help ensure you’re getting enough amino acids — the building blocks of protein — to support your baby’s growth while maintaining your own muscle mass (
Cooking more meals at home using healthy ingredients is one of the best ways to meet your nutrition needs.
Herby Gruyère Frittata with Asparagus and Sweet Potatoes
Cook Time: 25min
Prep Time: 10min
About this recipe:
A hearty, veggie-packed frittata bursting with flavor from nutritious ingredients like eggs, rosemary, gruyère cheese, sweet potatoes, and asparagus. This recipe is perfect for pregnant people because it's packed with nutrients that help your baby grow, and it's a great choice for meal prep.
- 12 eggs
- 1 1/2 cups sweet potato, cut into 1/4-inch cubes
- 2–3 tbsp extra virgin olive oil
- 1 cup sliced yellow onion
- 1 1/2 cups fresh or frozen asparagus diced into 1/2–3/4-inch pieces (or try spinach or chopped broccoli instead)
- 1 cup gruyère cheese, shredded
- 2 tbsp chopped, mixed fresh herbs, like sage, basil, and rosemary
- 1/2 tsp salt
- 1/4 tsp ground pepper
- Preheat your oven to 400°F (205°C).
- In a large (around 10-inch) cast iron pan or oven-safe skillet, add olive oil to generously coat the entire pan. Heat the oil on your stovetop using medium heat and then add the onions, diced raw sweet potatoes, and asparagus. Cook until the ingredients are tender, stirring occasionally to prevent burning — around 8–10 minutes.
- Once the ingredients are tender, remove the pan from heat.
- In a large mixing bowl, whisk the eggs and then add in the chopped herbs, salt, pepper, and 3/4 of the shredded cheese. Whisk until blended.
- Pour the egg mixture into the pan, covering the vegetable mixture. Sprinkle the remaining shredded gruyère on top of the mixture.
- Slide the pan into the oven and bake on the middle rack for around 20 minutes, or until puffy, golden brown, and fully cooked through. Be sure to monitor the frittata while it's cooking. It may cook quicker than expected.
- Remove the frittata from the oven and let cool before slicing.
- Serve it with a side of fruit, like berries, or sliced avocado for an extra dose of nutrients.