Southwestern Frittata
Southwestern Frittata
We
are in the middle of packing up and moving. Not out of Chico, just
across town; but holy cow it’s a lot of work. I’ve been trying not to
buy a lot of food this week and just eat what we have so that I don’t
have to pack and move an entire fridge of food and this morning we were
down to the bare bones but somehow I made a breakfast worth sharing with
all of you!!
I hope you enjoy!
Southwestern Frittata
1tablespoon coconut oil
1/4 cup yellow onion, finely diced
1 small jalapeno, seeds removed and minced
2 garlic cloves, minced
1 cup sweet potato, peeled and grated
1 pound grass fed ground beef (check out the grass fed beef from Tropical Traditions, just tried it for the first time and YUM!!)
1 tablespoons chili powder
1 teaspoon ground cumin
1/2 cup salsa verde (I used Trader Joe’s Salsa Verde)
12 eggs
Sea Salt to taste
Preheat
oven to 350. In a large saute pan, saute the onions and minced jalapeno
in the coconut oil over medium heat until the onions are translucent.
Add the ground beef and cook just until it starts to brown and add the
grated sweet potato and garlic. Cook until the beef is completely
browned and the sweet potato is soft. Add the chili powder, cumin, and
salsa, stir and cook until heated through. Taste and season with a
little sea salt if desired. Transfer the meat mixture to a 11×7 glass
baking dish and spread the meat mixture evenly over the bottom of the
pan. In a large mixing bowl, beat together the 12 eggs add pour over
the meat mixture in the baking dish. Cover tightly with aluminum foil
and bake for 30 minutes. Uncover and bake for an additional 10-15
minutes or until the eggs are set in the middle when you jiggle the pan.
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