Andouille Sweet Potato Frittata

• Gluten free

• Meat

  • 1/2 lb Andouille sausage

• Produce

  • 2 tbsp Cilantro
  • 1/2 cup Onion
  • 1 Sweet potato, medium to large

• Refrigerated

  • 6 Eggs

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Monterey jack or part skim mozzarella cheese

Found on garlicandzest.com

Description

Directions

• Preheat the oven to 375°.
• Place the sweet potato in the spiralizer and cut into noodles. Set aside.
• In a large skillet heat the olive oil over medium high heat. Add the onions and saute 2-3 minutes until softened. Add the sausage and cook 3-4 minutes until heated through and very fragrant. Toss the sweet potato with the onions and sausage. Adjust heat to medium or medium low, so it doesnt burn and cover with a tight fitting lid. Cook potatoes until just tender, about 5-8 minutes. Remove from heat and set aside with lid on the pan.
• Break 4 eggs into a bowl and whisk to combine.
• Spray a medium skillet liberally with cooking spray and heat over medium high heat. Add the eggs to the skillet and cook for 1 1/2 minutes until bottom of the eggs has set. Top the sweet potato mixture evenly over the eggs and gently press them into the runny eggs.
• Whisk the remaining two eggs and pour over the sweet potatoes. Sprinkle the frittata with cheese. Cook the frittata on the stove for 3-4 minutes, then transfer to a hot oven. Cook for 5 minutes or until eggs are set, then turn the oven to broil. Broil for 2-3 minutes until the cheese has melted and starts to brown.
• Sprinkle the frittata with cilantro and serve.