Savory Sweet Potato & Chicken Frittata
I truly admire my husband's dedication to everything he does. I'm seriously talking, if he's doing laundry it's not done until its folded and put away, all of it. When I walk in from work he has welcome-home guacamole waiting for me. When he is making dinner, the dishes are done and the kitchen is clean before we eat. It's just in his nature to go above and beyond in everything. I know, I am crazy lucky.
Currently Tim, my husband, is heavily dedicated to training for his first marathon, which will take place in May. Since he started training, he has shaved four minutes off his mile and lost 30 lbs. Besides setting the goal to train and complete a marathon, Tim is very disciplined when it comes to what he puts in his body. He not only has to be when it comes to having celiacs, but it becomes more complex when training and trying to get the right amount of protein, carbs, and nutrients to have a successful run. The bulk of his calories come from lean protein like chicken, turkey, fish, tofu and nuts and healthy fuel inducing carbs like sweet potatoes and quinoa, natural sugars from apples and berries and healthy fats like olive oil and avocado oil. Tim gets home late from work and prefers to get the bulk of his calories for breakfast and lunch with a few snacks tucked in between.
To help myself out I like to prepare meals, mostly just breakfast, at the beginning of the week. Besides this breakfast frittata you can check out my other breakfast ideas for smoothie prep or sweet potato hash recipes too. Our mornings start out at 5 am with a run, I've been going too. You know, to protect my husband from any possible wildlife that may be lurking in the darkness out there. I am the bait trailing behind....totally kidding.... Once Tim is officially out of site, I come home and try to write a bit before the Katy Perry alarm goes off to get L ready for school. Then it's breakfast, which is mindless and easy when you can pop something fresh and healthy in the microwave for a few seconds, then I make lunches, and manage to get all of us decent looking before I drive L to school and send the hubby off to work. The mornings are busy enough, eliminating one meal from my thought process is helpful in avoiding any possible breakdowns, plus it gives me a few minutes of leeway in case anything goes wrong...you know, when there you run out of hot water or someone can't figure out what to wear that day, or there is a giant knot in your 8 year olds hair and shaving her head is not an option....you know, normal wrong stuff.
So when I plan ahead I set myself up for a better week. This frittata is not only precious in these cute little pie dishes, but it would work out well made in a large oven-safe skillet or in smaller portions baked in muffin tins. I thought these pie dishes would make a perfect large preportioned size for my hungry runner.
Savory Sweet Potato & Chicken Frittata
Makes - 12 egg muffins
- 10 eggs
- 1/2 cup unsweetened almond milk
- 1/4 red onion, diced
- 2 cloves garlic
- 1 1/2 tsp thyme, fresh
- 1 handful raw kale, chopped fine
- 1 medium sweet potato, cubed & cooked
- 5 strips paleo bacon, cooked
- 1/2 lb chicken, cooked
- 1/2 tsp sea salt
- 1/2 tsp pepper
Preheat Oven to 400 degrees. Grease your non-stick muffin tin with really well with coconut oil or olive oil....Having your egg cup stick to the muffin pan is not a fun mess to clean up.
Cook your sweet potatoes and your bacon. I like to roast my sweet potatoes and bacon on a couple of lined a sheet pans in the oven for 20 minutes. 15 minutes for the bacon. You can also cook the bacon in a skillet on the stove and then toss the sweet potatoes in the bacon fat afterward. I'd give the sweet potatoes a stir every few minutes and add a tablespoon of water for a little steam half way through cooking to speed up the softening process.
If you used the oven method, reduce the heat to 350, after your bacon and sweet potatoes are cooked.
In a large bowl mix together your eggs, almond milk, onion, garlic, thyme, salt and pepper. Chop your bacon and toss into the egg mixture. Divide the kale, chicken and sweet potatoes evenly in the muffin tin, then pour the egg mixture over the chicken and vegetables till the egg cup is about 3/4 full. They will fluff up and you don't want them running over and making ugly egg cups or worse leaking down into your oven for you to scrub out later...
Cook at 350 in the oven for 15 minutes or until set in the center. Once set, remove from the oven and serve or let cool down completely before storing in the fridge or freezer.
If freezing, pull out the egg cups the night before to thaw in the refrigerator. Reheat 2 muffins in the microwave for 1 minute on high.
These egg cups are great by themselves or paired with a side of quinoa porridge or oatmeal for optimal fueling while training for your next running adventure.
Carrie - LettuceBeDifferent
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