Tuesday, July 9, 2013

Sausage and Sweet Potato Frittata

Since I was able to get away with serving a frittata recently for dinner, I decided to try another version made with Italian sausage, chopped red onion and grated sweet potato.  As simple as this sounds, it was delicious.  The slight spice from the Italian sausage blended nicely with sauteed onion and sweet potato.  Since I do not have a broiler in the motor home, I have adapted any frittata recipes so that I flip them using a plate to help with the process in order to cook them on both sides. 



Sausage and Sweet Potato Frittata
makes 4 servings

8 ounces mild or hot Italian Sausage (remove casing if necessary)
1 small or 1/2 medium sweet potato, peeled and grated
1/2 cup red onion, chopped
5 eggs
1 1/2 tablespoons coconut oil
Sea salt and freshly ground black pepper to taste

Melt coconut oil in a 10 inch skillet over medium heat.  Crumble in the sausage meat and brown, stirring to break up meat as it cooks.  Once sausage meat is almost brown, add the shredded sweet potato and chopped red onions and allow to cook until the sweet potatoes and tender and the onions are starting to caramelize.

Meanwhile, whisk the eggs together in a bowl.  Once meat and vegetables are browned and tender, spread everything evenly in the pan.  Pour the egg mixture in and allow to cook for 3 to 4 minutes until bubbly and the edges appear to be done.

Put a plate over the top of the pan and carefully flip contents onto plate.  Slide mixture back into the pan and cook for another 2 to 3 minutes, peeking at the underside to make sure it looks done.  Alternatively, transfer the pan to the oven and cook under the broiler on low until the frittata is cooked through.

Cut into wedges and serve warm.

Slightly adapted from Everyday Paleo

Our rating:

1/2

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