Southwestern Frittata with Sweet Potato Crust

Breakfast is probably my favorite meal of the day.  And breakfast for dinner?  Forget about it.  You can’t beat brinner.  Eggs, bacon, sausage, cheese.  The possibilities are endless.   So I’ve been on a big frittata kick lately.  You can pretty much put whatever you want in them (meat, veggies, cheese) and throw it in the oven and voila.  Brinner is served!

I made this frittata when I was on a big low-fat, no-dairy, no-salt kick.  It was kind of a healthy Tex-Mex brinner with turkey sausage, corn, and tomatoes.  I used sweet potatoes and made a crust.  And I loved it!  So did KB and the tiny humans.  The tiny humans ate theirs with ketchup and cheese, but who am I to deny them?

Start by cooking the turkey sausage in a pan with olive oil over medium heat.  I used spicy turkey sausage.  Because I like a little heat.

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Add onions.

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Add corn, chili powder, and cumin.  Cook for about 10 minutes, until the turkey sausage is cooked through and the veggies and seasonings are combined.

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Meanwhile peel and grate your sweet potatoes.  In a medium bowl, mix sweet potatoes, garlic powder and egg.  This will be the crust.

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In a medium oven-proof skillet, heat 2 Tablespoons olive oil over medium heat.  When the pan is hot, lay the sweet potatoes over the bottom and cook for about 5 minutes.

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Then add the turkey sausage, corn and onion mixture over the top.

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Meanwhile in a medium bowl, crack 10 eggs and whisk well.  Pour over the top of the turkey sausage, corn and onion mixture.  If your pan is smaller, use less eggs.

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Sprinkle with diced tomatoes.

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Place in a 375 degree oven and bake for about 30-35 minutes, until the eggs have set.  Sprinkle with black and red pepper (to taste).

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Serve with sliced avocado.  Enjoy!

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Recipe:
1 lb turkey sausage
1 medium onion, diced
1 cup frozen corn
1/2 teaspoon chili powder
1/2 teaspoon cumin
4 Tablespoons olive oil (divided)
1 medium sweet potato
11 eggs
1 teaspoon garlic powder
1 medium tomato, diced
crushed black and red pepper (to taste)

In a medium skillet over medium heat, brown turkey sausage in 2 Tablespoons olive oil.  Add onion, corn, chili power, and cumin. Cook for about 10 minutes, until the turkey sausage is cooked through and the vegetables and seasonings are combined well. Remove from heat and set aside.  Meanwhile, peel and grate the sweet potato.  In a medium bowl, mix the sweet potato, garlic salt and 1 egg until combined.  Then, in an oven-proof skillet, heat the remaining 2 Tablespoons olive oil over medium heat.  When the pan is hot, layer the sweet potatoes in the bottom of the pan.  Cook for about 5 minutes.  Then layer the turkey sausage, corn and onion mixture on top.  Meanwhile, crack 10 eggs in a bowl and whisk.  Pour the eggs over the turkey sausage, corn and onion mixture.  Sprinkle with diced tomato.  Bake at 375 degrees for about 30-35 minutes, until the eggs have set.  Sprinkle with red and black pepper (to taste).  Serve with sliced avocado.

Enjoy!

Caroline