For the month of April, J and I are challenging ourselves to eat paleo. That means: no grains, no dairy, and no sugar. Eggs and clarified butter are okay – so we’ve been eating eggs for breakfast every.single.day.
I love fritattas because there are always leftovers to heat up the next day for breakfast. Two breakfasts for the price of one!
For this fritatta I’ve used sweet potatoes (which are paleo-friendly – regular potatoes are not) and spinach. I’ve also thrown in some thin slices of ham, which could be replaced by bacon for even more deliciousness 😉
Frittatas make a great weekend breakfast, since they take a little while to create – which comes together nicely while you sip a cup of steaming coffee and catch up on your blog reader (just me?!). This time, I threw this Sweet Potato and Spinach Fritatta together on a week night and then refrigerated it to eat for breakfast the next day – workday hack 😉
Have you ever done a paleo or Whole30 challenge? How did it go?!
- 1 tablespoon olive oil
- 1 small sweet potato, peeled and sliced in thin slices
- salt and pepper
- 4 eggs
- handful of chopped spinach
- handful of thinly sliced ham (or substitute bacon!)
- slivers of fresh basil to garnish (optional)
Preheat oven to 400 degrees F.
Oil a 8" or 9" cast iron skillet with 1 tablespoon olive oil then layer sweet potato slices on top of each other. Freshly grind salt and pepper over top. Bake for 20 minutes, or until sweet potatoes are softened - don't worry if they're not cooked all the way.
Whisk eggs in a small bowl and then pour over sweet potatoes. Scatter chopped spinach and slices of ham over top. Grind more salt and pepper on top.
Cover skillet with foil and bake for 15 minutes, until puffy.
Remove foil and bake for another 10-15 minutes, until springy to the touch and cooked through.
Cool and serve.
Recipe serves between 2-4 people, depending how hungry you are!