Sun-Dried Tomato & Sweet Potato Frittata ~ dairy free
Servings: 4 servings
Sweet Potato Frittata (dairy-free)
- 2 1/2 cups sweet potato (diced; about 1 large)
- 1 small onion (diced)
- 12 sun-dried tomatoes (reconstituted)
- coconut or palm oil (for broiling and cooking)
- 6 large eggs (free range and organic)
- 1/4 cup almond milk
- salt (to taste)
Roast onions and sweet potato by drizzling lightly with olive oil and salt, and placing on a parchment-lined baking sheet in a 475° F oven. Roast until tender and slightly browned (15-20 minutes).
While onions and potatoes are roasting, soak tomatoes in hot water for 5 minutes. Drain and chop finely.
Whisk eggs, milk and salt together until well combined.
In an oven-safe skillet (this 10" skillet is similar to mine) heat a small amount of oil over medium heat.
Place the sweet potato, onion and sun-dried tomato in the skillet and heat for 1-2 minutes.
Pour the egg mixture over the vegetables and cook on stovetop for about five minutes.
Transfer skillet to a 400°F oven.
Bake for 10 minutes or until knife inserted into the middle of the frittata comes out clean.
Calories: 195kcal | Carbohydrates: 23g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 176mg | Potassium: 617mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12202IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg