It's not a diet. It's a lifestyle change.

Paleo Sweet Potato + Turkey Frittata (Whole30 Friendly)


Well, if you don’t know I love breakfast by now, you don’t know me. Sometimes I have dreams about it. I go to bed reading cookbooks for inspiration for new breakfast ideas. This frittata is great (one because saying “frittata” is fun alone) because it’s huge. It serves about 4-6 depending on how hungry you are. I cut mine into 4 pieces. Two for me, two for my boyfriend. It can be made in advance so that you can have a easy heat up and go breakfast in the morning. All ingredients can be prepped at night so that you can save time in the morning.
I came across this idea by creeping Fit Men Cook – one of my daily activities, and then I was further inspired by Everyday Paleo. Both AMAZING sites I definitely recommend you checking out.

1 medium sweet potato, peeled and shredded (use a cheese grater)
1 medium onion, chopped
1/3 cup breakfast meat (chop it up if it’s any type of bacon)- I used turkey sausage, feel free to use whatever kind you prefer
3 green onions, chopped
1 tbsp chili flakes – I really like spice, use less if you don’t
8 eggs – substitute with egg whites for lower fat (2 egg whites for 1 egg)
Black pepper
Coconut oil or extra virgin olive oil for frying

You can add additional veggies if you like, be creative!

Preheat oven to 350.
In large skillet heat up your oil of choice over med-high heat.
Add onions, green onions, breakfast meat and 1/2 tbsp chili flakes. Cook through. Onions should become translucent and breakfast meat should be nicely browned.
Add sweet potatoes and continue to cook until potatoes are soft.
Evenly spread out mixture on the bottom of the pan.
Whisk your eggs, and the remainder of the chili flakes and pour evenly over top of potato/meat mixture. Sprinkle black pepper and let it cook through.
Continue to cook in the skillet over med-high heat until edges of the egg are cooked.
Transfer to oven and bake for about 5 mins. Switch skillet to a higher rack and broil on low for 1-2 mins.

Slice and serve.
Makes 4-6 servings. Enjoy!


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This entry was posted on November 30, 2012 by in Recipes and tagged , , , , , , , , , , , , .
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