Southwestern Frittata

We are in the middle of packing up and moving.  Not out of Chico, just across town; but holy cow it’s a lot of work.  I’ve been trying not to buy a lot of food this week and just eat what we have so that I don’t have to pack and move an entire fridge of food and this morning we were down to the bare bones but somehow I made a breakfast worth sharing with all of you!!

I hope you enjoy!

Southwestern Frittata

1tablespoon coconut oil

1/4 cup yellow onion, finely diced

1 small jalapeno, seeds removed and minced

2 garlic cloves, minced

1 cup sweet potato, peeled and grated

1 pound grass fed ground beef (check out the grass fed beef from Tropical Traditions, just tried it for the first time and YUM!!)

1 tablespoons chili powder

1 teaspoon ground cumin

1/2 cup salsa verde (I used Trader Joe’s Salsa Verde)

12 eggs

Sea Salt to taste

Preheat oven to 350. In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Enjoy!

Comments

  1. Stephanie says

    Having moved so many times in the last few years I feel for you! And I don’t have kids even. Best of luck in your new home and thanks for the recipe. I gotta try cooking a fritata!

  2. says

    Just read this yesterday and had to make it for breakfast this morning. If something has “Southwestern” in the name I am pretty much always on board. :) I used some leftover pulled pork from our dinner last night instead of ground beef. In the oven now, I hope mine tastes as good as yours looks!

  3. Alicia Johnson says

    I really want to make this but don’t have access to salsa verde. Is there anything that would make a great substitute?
    Thanks

    • Dana says

      HI Alicia, I would think any of your favorite salsas could be a great substitute and/or perhaps some diced green chiles? Mmmmm Enjoy!

      • AddieMay says

        salsa verde is super easy to make…try making it if you have access to tomatillos, cilantro, garlic, onions, and some peppers if you want it spicy!! i would assume if you didn’t have access to salsa verde to begin with you probably don’t have these ingredients anywhere nearby…BEST OF LUCK!!

    • Dana says

      Hi Rhea, Gosh, I’m not sure, but I would think for a few days (maybe not the whole week). Simply try it and see! Or, maybe make it in “cupcake form” and they would last longer (?) I often prepare egg cupcakes and the family eats on them all week long. Try it and see! Have fun!

    • meshell says

      sounds delicious. how did reheating work out? i always make food for the week and egg dishes tend to get too runny for my taste. thx for sharing.

  4. Angel says

    This was fantastic! I made this for dinner last night and my 18 year old (who scoffs at anything healthy/paleo) gobbled this up and went back for seconds. Looked forward to warming up the leftovers for a quick breakfast this morning. I have made many of your recipes and have never been dissappointed. Thanks! :)

  5. Ashley says

    I made this last night for dinner. What a success! It had so much flavor and changed my husband’s opinion on frittatas!!! :) I am a huge fan and have made almost every recipe in your cookbook. I am anxiously awaiting another. Thanks so much!

  6. Beverley de Valmency says

    I’ve cooked this about 4 times now – everyone keeps stealing it – it’s so yum!

  7. Alison says

    Hi, this recipe looks amazing and I will definitely be making it. There is something that I will omit however, in all of the “proper food combining” charts that I’ve read it says to leave out starchy foods with protein. Has anyone else read this too? I love sweet potatoes but I am trying to get my digestive system back on track and don’t want to add 2 foods together that make digesting harder.

    • Kaycee says

      I plan to substitute grated rutabega and I think it will work, as it seems to work in other recipes where potatoes or sweet potatoes are used. Try it!

  8. Anna says

    I made this last night so I’d have a hot breakfast for the next few mornings. I didn’t have enough salsa verde, so I substituted some jalapeno sauce – which, of course, made it spicier. Love, love, love this recipe. It’s super tasty with a nice kick.

  9. says

    I just want you to know that this meal rocks! I love it, my man loves it, my kids love it. I used bison and instead of a jalapeno (I don’t like anything hot) I used mild canned green chilis which gave just a hint of sweetness and was great. This is now my “go-to” meal when I don’t know what to make.
    Thanks for such a rockin’ recipe!

  10. Susan N. says

    I made your recipe last Sunday night. It is delicious. It is a nice way to take breakfast when you are on the go. I am new to eating the Paleo way so I have been trying new recipes and yours rocks! I babysit my 15 month old granddaughter and she wanted to try what I was eating. When I gave her a bite her she loved it and would say more, more. Your blog and recipes have shown me how easy it is to make fantastic meals. Thank you for that!

  11. Ryan King says

    This was a great recipe! I love shredded sweet potatoes and eggs so I used 2 whole large sweet potatoes and added some spinach and then threw everything in a 13 x 9. Thanks for the idea!

  12. Marlene says

    Just made it tonight, its AWESOME!! I only used 1 tsp chili powder & will have it for breakfast this week.. YUM served w/ sliced avacado!!

  13. Jessica S says

    Have all the ingredients for this around the house. May be making this a “breakfast for dinner” night!

  14. Cassie says

    Wow! This was amazing! I’m trying to figure out if paleo is something I can commit to. If I can eat food that tastes this good and be healthier, paleo is something I can do!

  15. Marni L says

    Just made this and it was really yummy in spite of me not having all the ingredients, lol. Didn’t have any beef on hand (it’s why it was an egg night) nor enough salsa, yet still yummy! Next time will make it with all the ingredients, hehe.

  16. Kristin says

    Thank you so much!! This was so tasty, everyone loved it! Not sure if my beef was overly fatty, but had quite a but of grease on top after baking. Not problem, blotted it all off before service, grease free, and SO DELISH!

  17. Alexis says

    This looks delicious — I am looking forward to making this myself. Do you think this will work well with egg-whites instead of whole eggs?

  18. Cody says

    I have a severe coconut allergy, but am trying to get started on the Paleo diet, and I was just wondering if I could substitute in Olive Oil and have the dish still taste the same.

    I’m rather a noob when it comes to cooking, so sorry if this question is kind of…not the brightest.

    Thanks!
    Cody

    • Sarah says

      No worries Cody! I would recommend using something like clarified butter of ghee. Olive oil does not hold up so well under high heat. You could also use palm oil or good ol’ lard!

  19. Matthew says

    Just getting into Paleo and starting to run out of breakfast ideas – So sick of scrambled eggs & omelettes, and I love poached but they are such a hassle to get right – This looks great. One question about the coconut oil which might sound stupid, but… Does it taste really, well, coconutty?! I love coconut, but only with sweet stuff or Thai – Wouldn’t be something I’d want with something like the above recipe.

  20. Stephanie says

    Just began my Paleo journey about 2 weeks ago. I’ve read your book, Sarah, and it helped so much! Made this recipe for dinner last night and I’m having the leftovers for breakfast! This was FANTASTIC! Thank you for posting it! I wish I had remembered to put in the jalepeno, it would have been even better with that little extra kick!

  21. Lisa says

    Wow, awesome dish! Husband went back for thirds, lol. Even more awesome, I googled “southwestern frittata” for a simple brunch this morning.; little did I know that I would spend the better part of my Sunday completely engrossed in learning about the benefits of the paleo diet!

    Thanks for a great recipe and “food for thought!”

    • Sarah says

      That’s great Lisa!! So glad you found my site and let me know if you have any questions about anything at all!

  22. Jennifer says

    YUM!!! This was so yummy! I made in muffin pans cause I need to go meals for breakfast turned out AMAZINGLY! I forgot to oil one of cups and it stuck so I’ll make sure I coat them all next time. Still SO good! Thank you for the recipe!

  23. Vicki says

    This was delicious! Thank you so much for making my Paleo life so much easier. I just started eating this way the past couple weeks on and off and consistently as of Monday. I look forward to trying more of your recipes.

  24. Jonesy says

    Hi I’m new to this Paleo thing living in the UK.
    I made this frittata last night. Wow thanks for the recipe. I’m having some for breakfast and lunch today! May have out too may jalepenos in there though!

  25. Sara says

    Just made this and it is absolutely delicious! Thanks for this recipe! Your website seems filled with lots more goodies, so I will keep exploring! :)

  26. Lisa Lawrence says

    Yummy recipe! Worked great for the beef/eggs we had on hand. I omitted the coconut oil and just cooked my onions & peppers in the ground beef drippings. I also added aboiut 1 cup of diced zucchini when adding the sweet potato. I’ve never used sweet potato like this and it was great! I also subed in red salsa for the verde. and then added some almond/coconut milk & coconut flour to my egg mixture to make it more fluffy. Turned out great! {wow. seems like I changed a lot. lol}

  27. Bianca says

    This was really good! The meat by itself is excellent! I also made one without all the spice and the kids liked it. This was a hit at my house! I’m going to make the meat again today for lettuce wraps and tacos :) I did add extra spices to the meat. I used Rancher Steak Rub from Wildtree. It is basically extra garlic, pepper, and sea salt.

  28. Bree says

    I made this last night and ate it this morning for breakfast and it’s delicious! I love that the eggs aren’t runny or rubbery when reheated and the flavor in the meat is perfect. I will definitely be making this more often for an easy all week breakfast.

  29. Lu says

    this looks delish, I wonder if parsnips will taste good here instead of sweet potato to make it 21 sugar detox friendly. We shall see I guess.

  30. says

    Thank you so much for posting this recipe! I made it this week, and my husband and I both LOVED it. We got at least 3 good meals out of it, too. It’s so easy, and I love how it uses ingredients I almost always have on hand. Thank you!

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