Sweet Potato Veggie Frittata

I really love one-skillet meals. Like, really love them. Maybe a little too much. And frittatas are pretty much the king of easy, one-skillet meals.

According to my husband, I have a preferred cooking style: dump everything into one pot or dish, cook it, and call it good. This is an accurate statement. I’m honestly quite a lazy cook, guys. I hate dishes, and juggling multiple pots simmering while trying to remember which timer goes with which pot makes me cringe. Just give me the one-skillet meals and let’s call it good so that I don’t get a headache or have to pile the sink high with dirty dishes. Ain’t nobody got time for that.

Sweet potatoes and eggs are separately two of my favorite foods. So, logically, it was only a matter of time before they found themselves mingling in one of my skillets together in delicious wedded bliss.  The fact that I was able to turn them into one of my beloved one-skillet meals was just a lovely added bonus.

Oh, and I added  spinach and mushrooms to the skillet because they belong with all things egg. Seriously.  But I encourage you to add all your beloved veggies to this frittata, because it can only make it better. Let’s see how much flavor we can smash into one frittata, shall we? Report back.

Serve it for breakfast. Or Brunch. Or dinner (my personal favorite time to eat frittatas). Make it fresh or ahead of time (it reheats like a dream in the oven at 300 F). Just….make it!

Ingredients:

1 medium sweet potato, diced

1/2 a large yellow onion, peeled and diced.

2 cloves of garlic, minced

1 cup of spinach, chopped

1 cup mushrooms, chopped

2 tablespoons avocado oil 

8 eggs

1/4 cup full-fat coconut milk

Directions:

1. Position rack at highest position in oven and preheat broiler.

2. In a medium bowl, whisk eggs and coconut milk together. Once well combined, set the bowl aside. 

3. In a large cast iron skillet or another oven safe pan, heat avocado oil over medium-high heat. Once the oil is hot, add the diced sweet potatoes and onions to the skillet and saute for 5 minutes. Add the garlic and continue to cook until potatoes are soft (about 3-5 more minutes). 

4. Add the mushrooms to the pan, stir, and cook for 5 minutes.  Add spinach, stir again, and cook for 3-4 more minutes or until spinach starts to wilt. 

5. Pour the egg mixture over the cooked veggies, tilting the pan slightly to make sure it is evenly distributed. Turn down heat to low and cook until the eggs set and the edges look slightly dry.

6. Place the whole pan/skillet in the oven. Cook 3-4 minutes or until eggs are slightly golden brown.

7. Removed from oven and serve warm. Store leftovers in fridge for up to 3 days. 

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