Sweet Potato Frittata
Sweet Potato Frittata, made with only six ingredients, has fantastic flavour!
Servings 4 wedges
Calories 222kcal
Equipment
- cast iron skillet
- Chef Knife
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow cooking onion chopped
- 1 clove garlic minced
- 1 large sweet potato julienned or thinly sliced
- 2 teaspoons Cathy's Gluten-Free Savory Herb Blend
- 5 medium eggs whisked
Instructions
- Heat an oven-safe frying pan over medium heat. Melt the coconut oil in it.1 tablespoon coconut oil
- Add the onion and garlic and cook, stirring occasionally, for about 3 minutes until they become transparent.1 medium yellow cooking onion, 1 clove garlic
- Add the sweet potatoes. Reduce heat to low. Cover and cook until they become tender, stirring occasionally. This takes about 5 to 10 minutes, depending on their thickness.1 large sweet potato
- Add the spice mix. Stir.2 teaspoons Cathy's Gluten-Free Savory Herb Blend
- Turn the heat back up to medium. Pour the whisked eggs over everything else. Cover, and cook until the eggs are beginning to set around the edges.5 medium eggs
- Pop the whole pan under a broiler in the oven for a minute or two just to finish off the top. Serve.
Video
Notes
- The sweet potatoes should be soft before you add the eggs.
- Watch the frittata closely when it's under the broiler. It doesn't need to be there long!
Nutrition
Serving: 1wedge | Calories: 222kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 81mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
