Sweet Potato Frittata
Full of spring vegetables, sweet potato, pasture-raised eggs, and raw cheddar, this is a perfectly balanced breakfast. If I’m not eating meat for breakfast, I always pair my meal with a large glass of raw milk for additional protein.
Sweet Potato Frittata
Ingredients
- 6 pasture raised eggs
- 1/4 cup raw milk
- ½ cup raw shredded cheddar cheese
- 2 tbsp parmesan cheese
- 1 tablespoons of grass-fed ghee
- 1 cup peeled and diced sweet potato
- 1 shallot thinly sliced
- 1 cup sliced mushrooms
- 2 zucchini thinly shaved set some aside for garnish
- 3 springs onions chopped
- handful of fresh basil chopped
Instructions
- Preheat the oven to 350 F
- Combine the eggs, milk, half of the cheese, salt and pepper in a bowl. Whisk to combine and set aside.
- In a 10-inch cast iron skillet, heat a tablespoon of ghee over medium heat. Add the potatoes and shallot. Cook for 5 minutes. Add the mushrooms, zucchini, and spring onions. Cook for an additional 4 minutes until the vegetables are tender. salt the vegetables well
- Turn off the heat. Mix in the basil. Then pour in the egg mixture. Carefully fold over the egg mixture a few times until well combined with the vegetables.
- Sprinkle the rest of the cheese on top and few turns of pepper. Then put the pan in the oven for 15-20 minutes until eggs are cooked through.
- Let it rest for a few minutes then garnish with the rest of the zucchini ribbons, microgreens, fresh basil leaves, and more parmesan.