Tasty Tuesday: Sweet Potato &Turkey Frittata

Thank you to the Food Babe for this YUMMY recipe!

As you know we have health struggles in our house and one of our goals is to battle them in a holistic manner.  So we stumbled onto Vani Hari and were immediately hooked.

This can be used for brunch but I actually like it for dinner with a salad or some fresh veggies roasted in the oven.  Sweet potatoes are one of my favorite veggies and they are full of beta carotene – a potent antioxidant for fighting aging – along with lutein which make them fantastic for your eyes and vision. We are blessed to get fresh eggs from a family member so I know they are organic eggs.  I swear they taste better too! Eggs are a good source of protein, omega 3 fatty acids, and vitamin D & B12.

Prep time:  5 mins     Cook time: 20 mins     Total time:  25 mins     WW SmartPoints: 11 Serves: 2-3

Ingredients

2 tablespoons coconut oil, divided
4 ounces ground turkey (vegetarian: use 1 cup chopped kale)
1 sweet potato, peeled and small dice
5 eggs, beaten
1 teaspoon chili powder
¼ teaspoon sea salt, more to taste
⅛ teaspoon ground pepper, more to taste
2 tablespoons chopped parsley

Instructions

  • Heat the oven to 400 degrees.
  • Heat 1 tablespoon of oil in a saute pan over medium heat. Add the turkey and cook until no longer pink. Add the sweet potato and cook until tender, adding water to the pan if needed.
  • Pour the sweet potato mix in an oven safe dish. In a separate bowl, beat the eggs with the chili powder, salt and pepper. Add to the sweet potato mix and place in the oven.
  • Bake for roughly 15-20 minutes or until the eggs are set. To serve, place a slice of the frittata on your plate and top with some chopped parsley. Enjoy!

**Please use all organic ingredients if possible.**  Let us know if you try this and what you think.  Have a recipe you want to share?  Be sure to send it to me!

Have a ThirtyOne-derful day!

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