The end of January is nearing which means I'm wrapping up my first Whole30. Some might feel doing something like this is excess and stupid, but I really enjoyed the month! I've eaten such good food, not that I didn't before this, but it challenged to eat different things kinda think outside the box for various foods. Breakfast has been my favorite meal of the day. It actually always has been. When researching Whole30 recipes and ideas, there is a lot of talk around people hating eggs by the end because it is what most people eat for breakfast for the month, but truly, that didn't happen to me. I switched up how I ate them all throughout the month. I sdded veggies, scrambled them, fried 'em, put them onto sweet potatoes, onto of leftovers...you name it, I put an egg on it.
The big thing for the month way basically planing ahead so I didn't have to think too much about what I was going to eat next. One rainy Sunday there was literally nothing to do but watch Netflix and meal prep and I decided to make up this big ol' frittata with some of the goods in my fridge. I don't make frittatas enough. They seem a bit overwhelming sometimes, but they are great! You just through all the stuff lying around at the bottom of your fridge with some eggs and you are done. I froze half of mine so I could eat it here and there - which also helps so you don't get sick of eating the same thing. Freezing is the solution to all my leftover problems.
Frittatas are good for:
Breakfast + add some bacon.
Brunches, Lunches, Dinners + just add a side salad.
Potlucks at work.
Life in general.
And they make you feel fancy.
I'm going to share my base frittata recipe here, but even in these photos, I added zucchini because I had an abundance lying around. This would also work well with white potatoes rather than sweet potatoes. You're call. You do you and we'll all be happy.
Rosemary Sweet Potato Frittata
adapted from Super Natural Every Day
- 6 large eggs
- 1/3 cup egg whites
- 2 cups worth of sweet potato, sliced thinly
- 2 cups of any green veggie you like, such as zucchini, spinach, chard, kale
- 1/2 diced onion
- 2 cloves minced garlic
- 1 shallot, minced
- 2 1/2 teaspoons chopped fresh rosemary
- salt + pepper
- 1 tablespoon ghee, or butter
- Thoroughly whisk the eggs and egg whites and a big pinch of salt and pepper in a large bowl. Set aside.
- Heat ghee or butter in a 10-inch cast iron skillet over medium heat.
- Add the potatoes, onion, shallot and another big pinch of salt, stirring frequently until the potatoes are tender, about 6-10 minutes.
- Preheat your oven 450 degrees.
- Add the garlic and rosemary to the pan and stir for 30 seconds until the garlic is fragrant.
- Add the additional veggies to the pan and stir until just softened or wilted, about 2-3 minutes.
- Pour the egg mixture into the pan.
- Use a spatula to lift up the edges of the frittata + tilting the pan to allow the uncooked eggs to fill the space underneath.
- Place in the oven and allow to cook for 8-10 minutes until the frittata puffs up and is set in the center. You can also broil it and cook for a shorter amount of time, just watch it because it can burn!
- Remove from the oven, slice, and top with a sprinkle of rosemary, salt, and pepper.
Cheers friends! And happy frittata'ing to you all.