Frittatas are a great choice if you're someone who likes to meal prep at the beginning of the week. They're easy to make, and they can last for breakfast (or even lunch) for a few days. You can throw whatever leftover ingredients you have in, and you're all set for the week.
This version is filled with white sweet potato, broccolini, tomatoes, and fresh basil. I love the way the white sweet potato gives the frittata some starch, and it sweetens it up a little as well. The sweet flavor is also balanced out with some savory garlic ghee butter and black pepper.
Ingredients (makes 1 frittata)
- 1 tablespoon garlic ghee butter (I used 4th & Heart, but you can also use regular ghee butter/butter/olive oil and add 1 clove chopped garlic)
- 1 cup chopped white sweet potato
- 1 cup broccolini, stems cut off
- 6 pasture-raised eggs
- 1 cup halved cherry tomatoes
- 1/4 cup fresh basil leaves
- Dash of salt, pepper, and dried oregano
1. Preheat oven to 400 degrees Fahrenheit. Heat up ghee butter on medium-low heat in a cast-iron skillet or large oven-safe pan. Add sweet potato and broccolini, and cover. Cook for 5 minutes. If you're using fresh garlic, add it in here as well.
2. While vegetables are cooking, add eggs to a bowl and whip until scrambled. When vegetables are done, pour egg mixture over the skillet. Add tomatoes and basil, and cook for 2 minutes until eggs begin to set on the edges. Top with salt, pepper, and oregano.
3. Remove from heat, and transfer skillet to the oven. Cook for about 10-12 minutes, or until eggs are firm and cooked all the way through. Let cool for about 10 minutes, and serve warm.