Sunday, June 23, 2013

Sweet Potato and Sausage Frittata


This hearty, protein-packed egg dish is perfect for breakfast or lunch. It’s gluten-free, grain-free, and dairy-free and will keep you satisfied till your next meal.
Recipe Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 55 minutes


  • 2 medium sweet potatoes, baked
  • 8 turkey breakfast sausage links, cooked
  • 2 green onions, chopped
  • 8 large eggs
  • Salt and pepper
  • 1 clove garlic, minced


  1. Spray a 9-inch deep-dish Pyrex pie plate with nonstick pan spray. Preheat oven to 350 F.
  2. Peel baked sweet potatoes and slice into rounds. Layer in baking dish.
  3. Slice sausages and scatter over sweet potatoes. Sprinkle with chopped green onions.
  4. Beat eggs with salt and pepper, add minced garlic. Pour eggs over sweet potatoes and sausages in pie plate.
  5. Bake at 350 F until set and knife inserted in center comes out with only clear moisture on blade, about 45-55 minutes.
  6. Let stand 5 minutes before serving. Keep leftovers tightly wrapped and refrigerated and use within 3 days.

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