Although cookies and baked goods are delicious and fun to make, we need other food during the holidays too…right? At least I think so! One thing my husband and I always forget about when people stay at the house is breakfast. We have dinner, lunches, snacks, and desserts planned – but we always forget about breakfast!
A lot of big breakfast recipes take a lot of time, and make a huge mess. And when people are at your house, the last thing you want to do is clean and miss out on the fun. That’s why I wanted to find a recipe that I can easily do in the morning that (1) doesn’t make a huge mess and (2) that everyone can enjoy!
Which leads me to the recipe… a Spinach Sweet Potato Frittata – sounds delicious, right? It totally is! We make this a lot during the week, and then eat the left overs for breakfast. Loaded with veggies, this recipe will be a morning hit and keep you and your guests full!!
(And of course, it’s completely paleo, whole 30, dairy-free and gluten-free)
Spinach Sweet Potato Frittata
Servings = 6-8
Time = 30 minutes
- 1 large sweet potato, cut into small cubes
- 1 medium white onion, cut into small cubes
- 2 tablespoons of coconut oil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepepr
- 1/4 teaspoon salt
- 8 eggs, whisked
Preheat the oven to 400F. Prepare the sweet potato and onion. (You can do this a few days in advance too to save on time)
In a microwave safe bowl, microwave the sweet potato on high covered with a wet paper towel. Microwave for 2 minutes.
In a skillet, heat the coconut oil on medium-high heat. Once hot cook the onions for 3 minutes. Then add in the sweet potatoes, paprika, salt and pepper – then cook until the potatoes are soft. Remove from heat.
In a baking dish, mix together the sweet potato onion mixture along with the whisked eggs. Bake for 20-25 minutes.
Serve warm, and enjoy!