Sweet Potato Frittata

Sweet Potato Frittata

Breakfast, lunch or dinner - we've got you covered with this Sweet Potato Frittata. This recipe is also very versatile. Starting with the sweet potato and onion as a base, try swapping in other favorite seasonal vegetables to go with it, such as broccoli, kale, arugula, asparagus, mushrooms, etc.

Pastured eggs are a fantastic source of protein, omega 3 fatty acids, selenium, vitamin B12 and B2, biotin and choline. We prefer pastured because when chickens are free to roam and eat their natural diet rather than consuming solely soy-based feed, their eggs are much higher in nutrients and include natural omega 3’s.

Sources: Whole Foods, Authority Nutrition, Nutrition Data


Gluten-free, dairy-free, nut-free, and no processed sugar.

Serves 6

Preparation time: 20 minutes
Total time: 40 minutes


1T extra virgin olive oil or ghee
1 medium sweet potato (about ½ lb), sliced in thin half rounds
½ large red onion, thinly sliced
1 medium zucchini, sliced in thin half rounds
1 small red bell pepper, sliced in thin strips
1 t dried oregano
3-4 cups spinach chopped
Sea salt and freshly ground pepper to taste
10 large organic, pastured eggs
¼ c nutritional yeast
Fresh herbs and avocado and tomato slices to garnish


1. Preheat the oven to 350°F.
2. Heat a large, oven-safe cast iron skillet (or other oven proof skillet) over medium-low heat then add the oil and heat until it shimmers.
3. Add the sweet potato and onion and season with salt and pepper. Toss to combine and cook, stirring occasionally, 6 minutes.
4. Add in the zucchini and red pepper and toss to mix in. Sauté until the onion is soft and translucent and the sweet potato is soft but still a little al dente, 5 to 6 minutes more.
5. Meanwhile, beat the eggs in a medium mixing bowl.
6. Add the nutritional yeast and spinach, season with salt and pepper, and beat again until everything is combined.
7. Spread the vegetables out in an even layer in the skillet. Then with the skillet still over medium heat, pour the egg mixture on top.
8. Transfer the skillet to the preheated oven and cook until the frittata is puffed, set on top, and just barely starting to turn light brown around the edges, about 12 to 15 minutes.
9. Let the frittata rest in the skillet for at least 5 minutes. Top with fresh herbs, sliced tomatoes and avocado.
10. Cut into even portions and serve warm or at room temperature.

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