I started to realize this weekend that the kitchen is my safe place. Besides the yoga mat and the beach it’s my place to unwind. I woke up on Saturday morning randomly saying ” I want a frittata” . Being back in the kitchen cooking felt so good. After receiving good news from my doctor, that my restricted diet has been lifted it was necessary to spend the weekend baking. This sweet potato frittata is the perfect breakfast or brunch recipe to share with family and friends.
Sweet Potato Frittata
Prep and Cook Time: 45 minutes to 1 hour
Milk or an alternative milk ( I used soy)
1 large sweet potato, diced and roasted ( how to roast sweet potatoes)
1 red bell pepper, sliced
2 links of chicken sausage, casing removed
2 green onions, sliced
1 cup Portabello mushrooms, sliced
1 stalk of Kale ( optional)
1/4 tsp paprika
2 Tablespoons olive oil
1/2 cup of cheddar or parmesan cheese (optional)
Pre-heat oven to 350 degrees.
Coat an oven-safe skillet with olive oil or non-stick spray. Add green onions, garlic, red peppers and cook until softened. After those ingredients have softened, add chicken sausage and cook until brown.
Remove skillet from heat.
In a large bowl scramble eggs and milk. Season with salt, pepper, and paprika. Add mushrooms.
Add egg mixture and sweet potatoes to skillet.
Bake in the oven for 30-35 minutes.
**this dish can be made overnight for the next morning.