Frittatas are awesome! A meal made in one skillet, I mean seriously, how cool! Such a time saver and it's fun to be creative and play around with different combinations of ingredients.
Sweet potatoes and eggs make a fabulous tasting duo. Pairing that with some cauliflower and caramelized onions and you have yourself a variety of flavors and textures.
Using a cast iron skillet is a huge benefit. You will start out cooking on your stove, but then transfer to your oven. A cast iron skillet is perfect for that reason. However, if you don't have a cast iron skillet, use whatever pan you have that can also be used in the oven.
I love the idea of cooking frittatas on Christmas morning or any busy morning for that matter. With all of the hustle and bustle happening, frittatas make for a quick, easy, and satisfying breakfast. Or if you are into breakfast for dinner, frittatas are perfect for that.
1 large or 2 small sweet potatoes (approximately 1 pound)
1 cup cauliflower florets
2 Tbs coconut oil, divided
1 yellow onion, sliced 1/4 inch, then quarter the slices
2 garlic cloves, minced
1/2 tsp paprika
1/2 tsp tarragon
pinch of cayenne pepper
1/2 tsp sea salt
1 tsp fresh ground pepper
Optional: fresh parsley for garnish and sliced avocado
1. Peel your sweet potato and slice it into 1/4 inch thick rounds, then quarter the slices.
2. Preheat oven to 425°F. Place the cauliflower florets and the sweet potato slices in a bowl and toss with 1 tablespoon of coconut oil. Mix well and place on a baking sheet lined with parchment paper. Roast for about 15 minutes. They will cook longer on the stove so don't worry if they aren't as tender as you would normally eat them.
3. Once you have your vegetables in the oven, in a medium bowl, whisk the eggs along with the paprika, tarragon, cayenne, sea salt, and pepper. Set aside.
4. After you have got your eggs and spices mixed, heat the other tablespoon of coconut oil, over medium heat, in a cast iron skillet (or skillet of your choice that can go into the oven). Then place the sliced onions into the skillet in a single layer. Allow them to sit without stirring them for about 10 minutes. Give them a stir. They should be golden brown about now. Allow them to cook for another 5-10 minutes, or until they are evenly browned. Then add the minced garlic cloves. Stir to combine. Make sure the onions are still evenly covering the bottom of the skillet, then add the sweet potatoes and cauliflower, also in an even layer.
5. Pour egg mixture on top of the roasted vegetables and allow to cook for about 3-5 minutes, just enough time for the eggs to set on the bottom. Then transfer the skillet to the oven (still at 425°F) and bake the frittata for about 15 minutes. You will notice the frittata will be nice and fluffy and the eggs will be completely set.
6. Remove the skillet from the oven and serve for a hearty breakfast or for a quick dinner option. This recipe serves approximately 4-6 people.