sweet potato frittata

Posted by on May 31, 2012 in breakfast, vegetables | 0 comments

I love fresh eggs!  They add such a nice, fluffy texture to recipes, and they offer a good protein source (all 9 essential amino acids) as well as many other valuable nutrients:  choline, natural vitamin D, and sulfur, which promotes healthy hair and nails.  I added several other veggies to this dish:  sweet potatoes, mushrooms, and green onions, but feel free to add your own:  broccoli, asparagus, spinach, purple onion…!  The coconut oil gives a nice savory flavor and contributes to the light, fluffy texture.

Sweet Potato Frittata

  • 10 fresh eggs
  • 2 steamed sweet potatoes
  • 1/2 cup Greek yogurt
  • 1/4 raw coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Bragg’s Spice Blend
  • 1 cup diced mushrooms
  • 1 bunch green onions, diced
  1. Combine eggs, sweet potatoes, yogurt, coconut oil, baking powder, sea salt, and garlic powder in a Vitamix or other blender and blend until very smooth and fluffy.
  2. Pour into a large bowl, and stir in Bragg’s Spice Blend, mushrooms, green onions, and any other veggies you choose.
  3. Pour contents into a large casserole dish.
  4. Bake at 350 degrees for 35 – 45 minutes or until set in the middle (not jiggling).
  5. Cool 5 – 10 minutes before serving.

 

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