No, this isn’t a recipe tongue twister, it’s the delicious result of being HANGRY and making use of what’s currently in my fridge before it goes bad. Frittatas are not only incredibly easy to make, but there are endless ways to flavor them. Today I decided I wanted something spicy, cheesy, and sweet – just like me (womp womp womp).
Anyway, check out my flavor combination below and let me know what you think!
WHAT YOU’LL NEED
cast iron skillet
- 1 tbsp extra virgin coconut oil (for frying)
- 8 eggs
- pinch of pink seat salt
- few dashes of black pepper
- 1 large sweet potato, ½ in cubed
- 1 tsp rosemary
- 1 tsp thyme
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, rough chop
- 2 strips bacon, chopped
- 2 cups fresh arugula
- 6-8 cherry tomatoes, sliced longways
- ¾ cup muenster cheese
HOW TO MAKE IT
- Preheat the oven to 350°F
- In a small bowl, lightly whisk all the eggs just enough so the egg yolks and whites are combined. Mix in salt and pepper then set aside.
- In your cast iron, heat the coconut oil and fry the sweet potatoes along with the rosemary and thyme. When you start to see a golden crust form on the sweet potatoes, add the onions, garlic, jalapeños, and bacon. Fry this mixture until the onions become translucent with a light brown color. Be sure to frequently stir the ingredients to keep the moisture moving out of the potatoes and onions. Once the onions are soft and lightly browned add the arugula and cook until it becomes soft (but not mushy!).
- Now it’s time to pour the eggs over this mixture. There’s no need to stir this mixture too much, just make sure the eggs are evenly blended with the ingredients. Let this sit and cook for about 5 minutes. While this is cooking, go ahead and place the cherry tomatoes and cheese.
- After 5 minutes, it’s time to transfer your skillet to the oven. Bake this for about 15-18 minutes (or until you see the edges of the frittata loosen up around the skillet). Enjoy!