This was something I whipped up REAL quick and that’s probably the biggest reason why I love frittatas so much! It’s a great way to incorporate veggies and protein in a meal, and although its held together by eggs, frittatas are a great snack or meal for anytime of the day. Got family or friends over to entertain? What better way to entertain your guests than with some savory goodness! Or if you just can’t stand to hear Aunt Clair talk anymore about her dachshund, a generous slice of frittata will be sure to shut her pie hole. Remember, cooking is all about creativity, so you can use any veggies you like and meat of choice!
2 Tablespoons coconut oil
1 Leek, sliced
1 Sweet potato, shredded
1/2 Bell pepper (YO, color of choice), diced
1/2 lb. Chorizo
8 Eggs, whisked
1 tsp. coconut milk (or almond)
1/4 tsp. sea salt
2 Roma tomatoes
1.Preheat oven to 350º.
2.Heat up coconut oil over medium heat in a cast iron skillet and add the leeks, sweet potato, bell pepper, and chorizo and saute until meat is cooked and vegetables are soft.
3.Whisk eggs, milk, and salt together and pour into skillet to cook for 2 more minutes.
4.Thinly slice the tomatoes and decorate the S%#& out of it.
5.Place skillet in the oven for 15 minutes or until eggs are cooked through.