Southwestern Frittata

(Courtesy of Everydaay Paleo)

Ingredients:

1 Tbsp. coconut oil

1/4 c. yellow onion, finely diced

1 small jalapeno, seeds removed and minced

2 garlic cloves, minced

1 c. sweet potato, peeled and grated

1 lb. ground beef

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 c. salsa verde

12 eggs

Sea salt to taste, if desired

Directions:

Preheat oven to 350 degrees.  In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11x7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs and pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

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