I like simple breakfasts, but they have to taste good. And I want all my meals, but especially breakfast, to be good for me. This frittata fits the bill!
If you’re looking for an all-in-one breakfast, this one has protein from the eggs, healthy fats from both the eggs and the bacon fat (or whatever cooking fat you decide to use), some nutrient-dense carbs from the sweet potato/yam, and some great vitamins, minerals, and fiber from the spinach. I love to work vegetables into my breakfasts! And a piece or two of this frittata will keep you satisfied for hours.
I paired my frittata with some raw sauerkraut (which gave me a dose of probiotic-rich fermented cabbage). Now that’s a super breakfast!
Sweet Potato Spinach Frittata
- One large sweet potato or yam, peeled and grated or shredded
- 1-2 large handfuls of baby spinach, sliced
- 8-10 eggs, beaten
- sea salt, to taste
- bacon fat, lard, or coconut oil
- Heat a 12-inch cast iron skillet over medium heat. Melt your cooking fat (I used bacon fat) in the pan so that it forms a thin coating over the bottom.
- Add the grated sweet potato and salt to taste. Cook until the sweet potatoes are tender, but not mushy (about 6-8 minutes).
- Add the spinach and cook until it turns dark green (a few minutes).
- Turn the oven on broil.
- Taste for salt, and adjust as needed. Spread the sweet potato-spinach mixture evenly on on the bottom of the pan. Add the eggs so that they evenly cover the veggies.
- Cook for a couple of minutes on the stovetop and then transfer to the oven (middle rack).
- Broil on high for 5-7 minutes or until the frittata is set and cooked through.
- Remove from the oven and let it sit for a minute or two before slicing into eight pie pieces. Eat one or two…or more! Refrigerate the rest and reheat in a hot pan for tomorrow’s breakfast or a snack.
This recipe is 21DSD-friendly for those doing the athlete, pregnant, or breastfeeding modifications.