1 large sweet potato, peeled and sliced really thin
1/4 gallon of eggs whites
1 cup of baby spinach
1 cup of chopped broccoli
1 cup of shredded carrots
1/4 onion, chopped
1 tablespoon coconut oil
1/4 pound of any ground meat (I used left over ground turkey taco meat)
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat your oven to 425.
Place your cast iron skillet inside the oven for 10 minutes.
After 10 minutes, your cast iron should be hot. Remove it from the oven and rub just a dab of the coconut oil all around the inside.
Next layer the sweet potato rounds, just overlapping each other until the bottom and about 1/4 of an inch up the cast iron.
Sprinkle with some salt. Place it back in the oven for 10 minutes.
In the meantime sauté your vegetables.
Heat a small skillet on the stove over medium heat. Add the remaining coconut oil. Add in the onions, carrots and ground meat (cook the meat off first). After the vegetables are just softened, add in the broccoli and spinach. Season with salt and black pepper.
Once the spinach has wilted a little, remove from the heat and allow to cool for 5 minutes.
Remove the cast ion with the sweet potato from the oven and pour in 1/4 of the just of egg whites. Then add in the cooked vegetables. Spread it out evenly and pour in the remaining egg whites. Sprinkle with some salt just over the egg whites.
Place in the oven still at 425 for 12 minutes or until the tops are brown and cooked through.
Using a rubber spatula, just release the sides of the frittata. Then flip over onto a plate.
Serve hot with some bacon!
I will say this was one of my best frittata’s.