I make a frittata every Sunday night so I have a fast healthy breakfast I can eat before dashing off to work.
You can make a frittata out pretty much any vegetables you have on hand and is a great use for all those fresh eggs!
Here is a quick recipe that I made last Sunday:
1 lb ground pork butt (could also substitute mild sausage with casings removed)
1 tsp cinnamon
1/4 tsp nutmeg
fresh ground salt and pepper to taste
1 lb peeled and shredded sweet potato
1 large chopped sweet onion
1/2 pint mushrooms, diced
6-10 green onions, diced
4-6 cups fresh spinach, coarsely chopped
10 eggs, mixed
Preheat oven to 425F.
Sparingly grease a large skillet with bacon grease. Cook the pork butt over medium heat. Sprinkle with cinnamon, nutmeg, salt and pepper. Break up into small pieces as it cooks. When the pork is almost done cooking (very little pink left), add the sweet potato, onions and mushrooms. Cook until tender or about 5 minutes. Add the spinach and cover to wilt, about 1 minute. Remove cover and mix ingredients well. Pour in eggs and mix well. Allow to cook until bubbly around the edges and the eggs are nearly set.
Transfer into the 425F oven and cook for 10 minutes.
Remove and allow to cool for about 15 minutes. Slice and remove from skillet.
This refrigerates very well.