Sweet Potato and Chorizo Frittata

     This frittata is chock full of goodness! Crisply roasted sweet potatoes, spicy chorizo, and caramelized onions. So much flavor!

  • 1/2 pound ground chorizo sausage (I used Sprouts Chicken Chorizo, it's fresh and has all clean ingredients)
  • 2 cups peeled and diced (1 in squares) sweet potatoes
  • 1 Tbsp avocado oil and a bit extra for oiling the dish
  • 1 sliced onion
  • 10 eggs
  • himalayan pink salt
  • white pepper (black pepper makes eggs turn greyish, ugh. Thanks Gordon Ramsey for the tip!)
  • fresh veg for garnish
1.) Preheat oven to 350°F

2.) In a skillet on the stovetop, brown the chorizo. Make sure it is crumbled finely then set it aside. Use the drippings in the skillet to sautee the onions until soft and caramelized (about 10 min). 

3.) On a sheet pan, toss the diced sweet potatoes with avocado oil. Roast in the oven at 350° until cooked through and crispy (about 30 min) then season with salt and pepper.

4.) In a bowl, whip the eggs until they are fluffy and all the yolks are combined. Season with a dash of salt.

5.) Oil a 10 in round baking dish. Pile the sausage, sweet potatoes, and onions in. Pour the whipped eggs over everything.

6.) Bake at 350°F for 25-30 min or until the eggs are set.

7.) Eat as is or garnish with whatever fresh veggies you like. I added million sweet tomatoes from my deck plants and freshly snipped Hamama microgreens. It was YUM! Avocados would be a nice addition but alas, my last avocado was brown.

Happy cooking and joyful eating!