Crispy Sweet Potato Crust Frittata
SERVINGS 4-6
This is a super easy recipe that can be modified to fit your family. You can add any sautéed or steamed vegetables, feta cheese or any other cheese. It stores well in the refrigerator and can be eaten cold the next day or reheated.
INGREDIENTS:
3 cups shredded sweet potatoes (about 1 large sweet potato or 2 small)
1 egg
¼ cup almond flour
1 tablespoon coconut flour
1 tablespoon avocado or olive oil
½ teaspoon garlic powder
½ teaspoon salt
8 eggs whisked
Ideas for optional ingredients
½ cup shredded cheese
1 cup sautéed or steamed chopped broccoli, red pepper, mushrooms, onions or acombo of any vegetables
1-2 cups chopped baby spinach
PREPARATION:
- Preheat oven to 400°F
- Lightly oil a glass pie pan
- Mix shredded sweet potatoes, egg, almond flour, coconut flour, oil, garlic powder and salt in a large bowl until well combined
- Firmly press the sweet potato mixture into bottom or pie plate allowing some of the mixture to go up the sides for the crust
- Bake for 20-25 minutes then turn up oven temperature to 450° and bake for an additional 5 minutes or until the edges of the crust start to brown
- Remove from oven and allow crust to cool briefly
- Reduce oven temperature to 350°F
- Whisk eggs in a large bowl and add optional ingredients (cheese, spinach, broccoli or any other veggies)
- Pour egg mixture onto crust and sprinkle with salt and pepper
- Bake for 35 minutes or until the eggs are set
