Chorizo & Sweet Potato Frittata

Prep time: 10min
Total time: 50min
Serves: 8
1
sweet potato, peeled, cut into1/2-in. (1-cm) cubes (approx. 2 cups/500 mL)
3 tbsp
olive oil, divided
45 mL
1
large onion, thinly sliced
1
cured chorizo sausage, diced (8 oz/250 g)
2 tsp
finely chopped fresh thyme
10 mL
10
eggs
1/3 tsp
milk
75 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1 cup
shredded Cheddar cheese
250 mL
Per serving (1/8 of the recipe):
calories
270
fat
21 g
saturated fat
8 g
carbs
6 g
sugar
3 g
protein
15 g
cholestrol
260 mg
fibre
1 g
sodium
500 mg

Directions

  1. Place sweet potato in a medium saucepan, cover with cold water and bring to a boil. Cook 5 to 7 min., or until fork tender. Drain and set aside.

  2. Meanwhile, heat 1 tbsp (15 mL) oil in 12-in. (30-cm) non-stick ovenproof skillet, set over medium heat. Cook onion, stirring occasionally, for 15 min. or until golden brown. Stir in sausage and thyme. Continue to cook 3 to 5 min. until sausage is lightly browned. Cool slightly.

  3. Preheat oven to 350°F (180°C). Meanwhile, in bowl whisk eggs with milk, salt and pepper until smooth. Stir in onion and sausage mixture, sweet potato and Cheddar. Wipe skillet clean with paper towel. Add remaining oil and set over medium heat. Pour frittata mixture in skillet. Cook 5 min., or until eggs start to set on the bottom and around edges.

  4. Transfer to oven for 13 to 15 min. or until eggs are set. Cut into wedges and serve with green salad.