[Paleo] Sausage & Sweet Potato Frittata
Paleo Update: Since my last post, many of you have left comments or contacted me to say you’re interested in hearing about the January Paleo Challenge that Jon and I are currently doing. So I’ve decided to include a “Paleo Update” with each Paleo-inspired recipe that I post. I’ll give you a quick inside look at how we feel throughout the month and what we think about the lifestyle.
It honestly hasn’t been as painful as one would expect a “diet” to be. That’s not to say we haven’t had cravings (sugar for me, beer for Jon) and/or been grumpy at all. For better or worse, here are some of our random thoughts and realizations so far:
- A Paleo lifestyle is not cheap! LOTS of fresh produce, grass-fed meats, wild-caught seafood and odd products like coconut oil really add up. I’m not saying the cost isn’t worth it but just be ready for your 1st Paleo grocery bill!
- I’ve gone to bed hungry 60-70% of the time. It’s not that I’ve been starving but I’ve definitely felt like I could eat more. Guess that’s my stomach shrinking.
- Jon and I have been keeping a food journal via the My Fitness Pal iPhone app and we’ve been amazed at how few calories we’ve been consuming even though we eat 3 full meals and have multiple snacks throughout the day.
- Sweet potatoes are a lifesaver – thank goodness we started this challenge already loving them! We literally split a sweet potato every day because they’re so satisfying (get ready for lots of sweet potato recipes! ;)).
If you have any specific questions that weren’t answered in my random snippets above, please feel free to leave a comment and/or e-mail me (LeahMC0612 [at] gmail [dot] com).
So back to today’s regularly scheduled programming. I have an awesome frittata to share with you. It’s got so many colors (aka nutritional benefits) and doesn’t make you feel like you’re on a diet, even for a second!
When I came across Sasha’s Potato and Squash Frittata, it looked so good that I knew I had to make some Paleo modifications and make it immediately. Also, Jon and I just received a cast-iron skillet for Christmas and have been dying to use it!
Another bonus to this frittata is that you’ll have plenty of leftovers… aka breakfast (or lunch/dinner) for a week! Plus, it’s filled to the brim with delicious nutritious veggies!
Start by preheating your oven to 375 degrees (F). Next, brown and crumble your sausage and set aside.
Slice your sweet potato (aka the Paleo lifesaver) into thin slices and line the bottom of your cast-iron skillet.
Tip: I used a cast-iron skillet but if you don’t have one, you can still make this recipe! Just use a 13″ x 9″ baking dish instead.
Scatter the sausage crumbles on top of the sweet potato layer. Now, add your chosen veggies – I added broccoli florets, tomato and sliced mushrooms.
In a separate bowl, whisk your eggs, egg whites, crushed red pepper and ground black pepper.
Tip: You’ll notice I didn’t add any salt. Since I was using prepackaged sausage I figured there would already be plenty and I was right. You’re welcome to add salt if you like things a bit saltier.
Carefully pour the egg mixture into your baking dish/cast-iron skillet.
Pop that in your preheated oven and let it bake for 30-40 minutes, or until your eggs are set and the edges are just beginning to brown.
Tip: I checked mine at 30 minutes and the eggs were still slightly jiggly. I ended up taking it out at 35 minutes.
Let the dish cool for a couple minutes then cut into (8) slices and serve warm with a sprinkle of green onion.
Mmm, healthy and delicious! This is certainly a hearty and satisfying way to start your day.
Tip: Put your leftover slices in tupperware and you’ve got breakfast on the go! This dish reheats and travels well.
[Paleo] Sausage & Sweet Potato Frittata
Inspired by Chez Sasha
- 1 16oz sausage roll, like Bob Evan’s Original Recipe (We realize this may not be 100% Paleo but it’s the best we could do after checking ingredients)
- 1 medium sweet potato
- 2 cups chosen veggies (i.e. broccoli florets, tomatoes, mushrooms, peppers, spinach, asparagus)
- 7 eggs + 5 egg whites
- salt & pepper, to taste
- Optional: 1/2 teaspoon crushed red pepper
What to Do
- Preheating oven to 375 degrees (F).
- Brown and crumble the sausage and set aside.
- Slice the sweet potato into thin slices and line the bottom of your cast-iron skillet or baking dish.
- Scatter the sausage crumbles on top of the sweet potato layer.
- Add your chosen veggies on top of the sausage.
- In a separate bowl, whisk the eggs, egg whites, crushed red pepper and ground black pepper.
- Carefully pour the egg mixture into your baking dish/cast-iron skillet.
- Bake for 30-40 minutes, or until your eggs are set and the edges are just beginning to brown.
- Let the dish cool for a couple minutes then cut into (8) slices and serve warm with a sprinkle of green onion.