Frittatas are one of those meals that are easy to make without needing a lot of ingredients. As long as you have eggs, milk and vegetables, you can whip up a protein filled meal in no time, and it doesn’t have to be limited to breakfast, eggs can be eaten pretty much any time of the day. This frittata is gluten & dairy free, paleo & vegetarian. If you’re a meat eater or ingest dairy, you can add cut up pieces of bacon and/or goat cheese to the mix. For those participating in the WHOLE LIFE CHALLENGE, this meal is APPROVED! Without adding in the goat cheese of course.
•1/2 cup coconut milk (you can pretty much use any milk)
•Sea salt and black pepper
•2 small sweet potatoes
•1 tablespoon olive oil
•1 teaspoon ground cumin
•½ cup yellow onion
•2 cups baby spinach
•Optional – Hot sauce (make sure you find a good quality one with no added sugar or other unknown ingredients)
1.Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper. Add a couple of sprits of hot sauce if you choose to use it.
2.Peel the sweet potatoes and chop them into 1/4-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and 1/2 teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
3.Add in the onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
4.Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. If adding goat cheese, crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
5.Set the frittata aside for a few minutes before slicing it. I usually top it with cilantro, I didn’t have any so I used fresh mint. You can serve this with whatever you like, I sliced up some avocado and drizzled some fresh lemon juice on them with a sprinkle of cayenne pepper.