Heat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Place broccoli and sweet potato on baking sheet and toss with oil. Sprinkle salt and pepper evenly. Roast for 45 minutes or until the edges are browned and the vegetables are softened. Cool slightly.
In a mixing bowl, whisk eggs until well beaten. Add heavy cream, Dijon, salt and pepper and mix well.
Spray a nine-inch round baking pan with cooking spray. Scatter the roasted vegetables and red onion evenly. Pour the egg mixture. Top with feta cheese and bake until the edges brown and the center is set, about 35 minutes. Cut into slices and serve warm or at room temperature.
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This was a perfect make ahead brunch recipe. Will make again.
what can I use instead of the heavy cream to make it lighter?
You can try whole milk or half-and-half. Plain Greek yogurt also works and gives a little tang. Unsweetened oat, soy, or cashew milk are non-dairy options you can test as well.
do you need to pre-roast the veggies or can I just throw it all in and let it cook together?
It looks to me like the broccoli and sweet potato needs to be pre-roasted. you're welcome to play around with the recipe and see if another method works better for you, but keep in mind sweet potato for sure has a longer cook time than the other ingredients here so it'll need some cooking/roasting before going on to step 2.