Chorizo Sausage Sweet Potato Frittata With Caramelized Onions Paleo Whole30 Recipes
SWEET POTATO SAUSAGE FRITTATA (PALEO, WHOLE30)
This oven baked frittata recipe is so easy to make! Made with sweet potatoes, breakfast sausage, spinach and plenty of eggs this is the perfect healthy breakfast skillet for you and your family. Whole30 and Paleo too!
Provided by Abbey Blackwell
Categories Breakfast
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. In a cast iron skillet (I used a 10 inch), cook breakfast sausage over medium-high heat, breaking up chunks with a spatula, until no longer pink. Once cooked, transfer to a plate.
- Add oil to the same skillet and sauté garlic and onion for 2-3 minutes. Add sweet potatoes and cook on medium heat for 5 minutes, stirring frequently, until slightly golden brown. Add spinach and stir until wilted.
- While sweet potatoes are cooking, whisk together coconut milk and eggs in a medium-large sized bowl.
- Add breakfast sausage back to the cast iron skillet and stir in to sweet potato mixture. Pour whisked egg mixture evenly over sausage and sweet potatoes in cast iron. Press down sausage and sweet potato mixture into the eggs so that the mixture is completely covered.
- Bake for 25 to 30 minutes until egg is golden brown and cooked thoroughly. The center of the frittata will no longer jiggle when fully cooked. Remove the skillet from the oven and place it on a rack to cool. Slice the frittata with a knife, garnish with parsley, and serve.
Nutrition Facts : ServingSize 1 slice, Calories 304 calories, Sugar 1 g, Sodium 429.2 mg, Fat 21.9 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.7 g, Protein 21.3 g, Cholesterol 334.7 mg
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