That’s right — I totally went there, we’re in Faux-Frittata land. Let’s start off with a big I loovvee breakfast and I love eggs and frittatas have always seemed like an amazing food item. What is a Frittata you ask — good question! It’s basically an open-faced omelet made in a skillet. People put a whole host of things in their frittata’s normally — veggies, meat, cheese and always eggs!
Here’s the kicker: I’ve never actually made one because all the good recipes take forever. You’ve either got to flip it {which seems like it’d make a mess} or you have to bake it {and that’s just extra work / most people don’t have an oven-proof skillet} or you cover it and it takes forever to cook. Well, not any more! I’ve come up with one very easy to do recipe that only took me about 10-15 minutes to make. What makes this faux? — the lack of work / time involved and no baking! Plus I totally cheated the system by moving my eggs around to make them cook quicker!
This is great to slice and leave in the fridge, have for a quick breakfast or even one very yummy dinner!
For the sweet potatoes — I get an organic, ready to go microwavable bag of them from BJs {super cheap and easy}, which is partly what makes this so quick — but you can use whatever fillings you want / left over sweet potato if you have it 🙂 And I didn’t use any meat in this mainly because I had nothing left over and I was lazy — if you have anything in the fridge {pre cooked} toss it in the pan and mix all about!
- Fat of Choice {butter, bacon fat, ghee, coconut oil, etc}
- 10 oz of Sweet Potato, Cooked + Diced into bite sized pieces
- Favorite Bag of Frozen Veggies
- 6 Eggs
- Favorite Seasoning {I used Italian Seasoning and Oregano}
- Salt + Pepper
- Heat up sweet potato in the microwave for a few minute {or if you're using a steam-fresh bag, follow the instructions}
- Heat up a large skillet on medium-high heat with your favorite fat {I used both butter and bacon fat}.
- Dump your frozen veggies in and let them start to cook.
- While they're getting all yummy in the skillet, crack your eggs in a separate bowl and beat them with a fork.
- Once your sweet potatoes are done, add those in along with as much seasoning as you'd like. I used about a 2 teaspoons of Italian seasoning and 1 teaspoon of dried oregano} along with some salt + pepper.
- Add your eggs in and mix all around. Here's where we get to the faux-part of the recipe.
- Move your eggs around a little bit, once they look like they're starting to set spread everything out into an even layer.
- At this point I turned off my stove and put a layer of foil over the top -- literally just lay it there, nothing special, that way you can reuse it after and let it sit until the pan mostly cooled {about 5 minutes}.
- Remove the foil slice up and serve!
I am hosting a blog carnival this month with a grain-free bars theme. I’m hoping you may want to participate: http://mrsedsresearchandrecipes.blogspot.com/2013/07/go-ahead-honey-its-gluten-free-raising.html