Frittata with Caramelized Onions, Sausage and Sweet Potato

By Deliciously Organic
Yield 6 servings

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Ingredients:

For the Onions:
  • 3 tablespoons unsalted butter
  • 2 yellow onions
  • Celtic sea salt
    • For the eggs and vegetables:
  • 3 medium sweet potatoes, cut into small cubes
  • 3 small links (about 8-inches each) pastured sausage, cut into 1/4-inch thick slices
  • 2 tablespoons ghee (or palm shortening for dairy-free/Paleo)
  • 12 large eggs
  • 3 tablespoons heavy cream (or 2 tablespoons coconut milk for dairy-free/Paleo)
  • 1/2 teaspoon celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded monterrey jack cheese (omit for dairy-free/Paleo)

    • Method:

    1. Melt butter in a medium pan over medium low heat. Add onions and season with salt. Cook for about 30 minutes, until caramelized, stirring occasionally.
    2. Meanwhile, preheat oven to 400ºF and adjust rack to middle position. Toss together potatoes, sausage and ghee in a large oven-proof skillet. Place in oven and roast for about 30 minutes, stirring occasionally.
    3. Whisk together eggs, cream, salt and pepper in a medium bowl. Remove potato mixture from oven, turn on the oven broiler, and set the skillet on the stove over medium heat (I like to put an oven mit over the handle so I don’t accidentally burn myself). Pour the eggs over top of the potatoes and sausage, sprinkle with caramelized onions. Stir the egg mixture with a spatula scraping the bottom of the skillet, until large curds form, but eggs are still very wet, about 2 minutes. Sprinkle eggs with cheese and place under broiler until cooked through (when you shake the pan the eggs should be firm), and cheese is spotty brown about 3-4 minutes.