Sweet Potato Apple Breakfast Frittata

Now that the weather has decided to turn a little cooler, I am ready for those great fall comfort foods. 

There is just something about the smell of cinnamon and spices in the air on a cool morning.

I love taking a little extra time on Saturday morning to fix a special breakfast. This sweet potato apple frittata has no added sugar and is perfect for Fall Saturday mornings when you’re craving a warm, sweet comfort food, but want to keep it healthy.

Ingredients

  • 1 large sweet potato, peeled and shredded (either grated by hand, or use a food processor)
  • 1 large apple peeled and shredded
  • 2 tbsp coconut oil (for cooking)
  • ¼ tsp fine grain sea salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 eggs, whisked
  • ½ cup almond milk
  • ¼ cup raisins (optional)
  • chopped pecans (optional)

Instructions

Have all your ingredients ready to go before beginning. You can make this recipe all in one skillet, or, transfer to a baking dish when it’s time to bake.

Preheat your oven to 400 degrees and heat a medium skillet.

Remove Skillet from the oven and over medium heat and add the coconut oil to the pan. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown, then add the shredded apples, salt and spices.

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Continue to cook over low-med heat about 5 minutes, then add the whisked eggs and milk to the skillet and mix to combine. Stir in the raisins, spread the mixture out evenly in the skillet, then sprinkle chopped pecans over the top.

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Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.

Enjoy!

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Sweet Potato Apple Frittata

Ingredients

  • 1 large sweet potato, peeled and shredded (either grated by hand, or use a food processor)
  • 1 large apple peeled and shredded
  • 2 tbsp coconut oil (for cooking)
  • ¼ tsp fine grain sea salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 eggs, whisked
  • ½ cup almond milk
  • ¼ cup raisins (optional)
  • chopped pecans (optional)

Instructions

  1. Have all your ingredients ready to go before beginning. You can make this recipe all in one skillet, or, transfer to a baking dish when it’s time to bake
  2. Preheat your oven to 400 degrees and heat a medium skillet.
  3. Remove Skillet from the oven and over medium heat and add the coconut oil to the pan. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown, then add the shredded apples, salt and spices.
  4. Continue to cook over low-med heat about 5 minutes, then add the whisked eggs and milk to the skillet and mix to combine. Stir in the raisins, spread the mixture out evenly in the skillet, then sprinkle chopped pecans over the top.
  5. Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.
  6. Enjoy!
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