Sausage Sweet Potato Frittata

As a busy mom of 3 who tries to eat healthy foods I’m always looking for new recipes.  If that recipe can be used for any meal of the day, aka brinner or breakfast ish foods for lunch that’s a double win!!  I’m a big proponent of foods that also re heat well.  I don’t have time to cook a from scratch meal each and every time I decide to eat.  I need something that can be made ahead in bulk and eaten throughout the week.  If this sounds like you, check out this Sausage Sweet Potato Frittata!

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Ingredients:

1 small sweet potato, or half a large

1 large yellow onion

1 pound turkey sausage (you could also use pork sausage but I’m tracking macros so I’m trying to keep my fats in check)

1 Tablespoon coconut oil for onions

1 Tablespoon coconut oil for the sweet potatoes

salt to taste

6 eggs

1/2 teaspoon paprika

1 teaspoon chopped garlic

 

Directions:

  1. Take a large sauté pan and add 1 Tablespoon coconut oil.  Heat on med/low heat.  Cut the onion into quarters and then slice very thin and evenly.  Add the onions to the pan and toss to coat.  You will be stirring the onions every 5-10 minutes to make sure the cook evenly for 30 minutes.
  2. While the onions are cooking, preheat oven to 400 degrees and prep a 9 inch pie dish or baking pan.  Peel sweet potato, chop off the ends and slick into very thin rounds.
  3. Preheat a large sauté pan over medium low heat and add 1 Tablespoon coconut oil.  Add sweet potatoes turning every few minutes until cooked through and golden brown – about 10 minutes total.
  4. Remember to continue stirring your onions! Add salt to taste if desired.
  5. Once sweet potatoes are soft and lightly brown transfer to baking dish and spread along bottom.  Now add the sausage and garlic to the hot pan and cook until fully browned making sure to break up crumbles.  Add on top of the sweet potatoes into the pan once cooked.
  6. By now the onions should be caramelized, a light medium golden brown color.  Add them to the dish over the sausage.
  7. In a large bowl add eggs and whisk.  Add paprika.  Pour egg mixture over the onions and spread until it covers everything evenly.  Screen Shot 2017-03-13 at 9.56.05 AM
  8. Bake in preheated oven for 20-25 minutes or until the eggs are set.  Remove from oven and let stand for 10 minutes.  Optional : Serve over a bed of spinach with cherry tomatoes.

I started clean eating, following the 80/20 rule about 2.5 years ago.  Today I’m now counting Macros, want to learn more go here.  Since trying to make sure I’m getting the correct macro and micro nutrients for the day I have created a myfitness pal account and it gave me this nutritional information for the dish per serving.

Thank you so much for reading and let me know if you try this recipe what you think!

With all the knowledge I have gained over the last few years about clean eating and macros I’ve become passionate about helping others on their journey to eating more balanced.  One of the ways I help others is by meal planning.  If you would like a copy of a blank meal plan template fill out this form:

 

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