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Crispy Paleo Spring Vegetable Frittata with Sweet Potato Crust

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A wholesome and crispy Paleo-friendly frittata featuring a sweet potato crust and fresh spring vegetables, perfect for a nourishing breakfast or brunch.

Ingredients

Scale
  • 1 large sweet potato (about 8 ounces / 225 grams), peeled and grated
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 3 large eggs (room temperature)
  • 1/4 cup full-fat coconut milk
  • 1/2 cup asparagus tips, chopped into 1-inch pieces
  • 1/2 cup fresh peas (shell or snap peas, lightly blanched)
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil or avocado oil (for sautéing)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and grate the sweet potato using a box grater or food processor. Transfer the grated sweet potato to a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a bowl, combine the grated sweet potato, melted coconut oil, sea salt, and black pepper. Stir until evenly coated.
  4. Heat your oven-safe skillet over medium heat and add a light coating of oil. Press the sweet potato mixture firmly into an even layer covering the bottom of the skillet (about 1/4 inch thick). Cook for 5-7 minutes, or until the edges start to brown and crisp up.
  5. While the crust is cooking, whisk together the eggs and coconut milk in a medium bowl. Add salt, pepper, and the chopped herbs (parsley and dill). Whisk until smooth and slightly frothy.
  6. In a separate pan, heat the olive oil over medium heat. Add the asparagus and peas, cooking for about 3-4 minutes until bright and just tender. Toss in the scallions for the last minute. Remove from heat.
  7. Once the sweet potato crust is crispy and golden, reduce the heat to low and evenly spread the sautéed vegetables on top.
  8. Pour the egg mixture gently over the vegetables and crust. Tilt the skillet slightly to ensure the eggs settle evenly.
  9. Transfer the skillet to your preheated oven. Bake for 15-18 minutes, or until the eggs are set and the edges start to pull away from the pan.
  10. Optional: For a golden top, switch your oven to broil and broil the frittata for 1-2 minutes, watching carefully to avoid burning.
  11. Remove from oven and let cool for 5 minutes before slicing.

Notes

Squeeze out as much moisture as possible from the grated sweet potato to avoid a soggy crust. Use room temperature eggs for fluffier texture. If the crust browns too quickly, lower heat and cover loosely with foil. Broil carefully for a golden top. Leftovers store well in the fridge for up to 3 days and freeze for up to 2 months.

Nutrition

Keywords: Paleo, frittata, sweet potato crust, spring vegetables, gluten-free, dairy-free, healthy breakfast, brunch, easy recipe

Find it online: https://sizzlesprout.com/crispy-paleo-spring-vegetable-frittata-with-sweet-potato-crust-easy-recipe/