Eggs, yolks and all, are one of the easiest and best sources of protein for our bodies. Frittatas are an easy way to use any leftover ingredients and make them into something coherent and fancy enough to serve for brunch. I like to make this for lunches or dinners too, as it stays well in the refrigerator for a few days- but I do recommend reheating it in the oven if possible, this keeps the outside nice and crispy. In this sweet and spicy version any kind of mild or spicy sausage works well, just be sure to use one that is good quality. Preserved meats can be pretty sketchy but if the label is clear of words you can’t pronounce as well as added nitrates or nitrates, then they can be a quick and easy option.
Spicy Paleo Frittata
Prep time
Cook time
Total time
Serves: 4-6
INGREDIENTS:
- 8 eggs
- 2 cups yam, chopped finely
- 1½ cup cooked sausage, sliced ¼ inch thick (I used 4 standard sized sun dried tomato turkey sausages)
- ½ cup low fat coconut milk
- ¼ cup green onion, chopped
- 1 jalapeño, minced (seeds removed for less heat)
- 1 teaspoon coconut oil
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon dried red pepper flakes
- A few dashes of fresh ground black pepper
DIRECTIONS:
- Preheat oven to 350°. Grease a large glass pie dish with the coconut oil. Beat the eggs with the spices and coconut milk then fold in the yam, sausage, green onions and jalapeño. Pour into the greased baking dish and bake for 40 minutes, or until golden brown and cooked through.
