I love this easy one pan frittata for a delicious brunch or for lunch paired with a salad. The best part is that it is a gluten-free & dairy-free treat that can be enjoyed by all! Don't be limited to these ingredients though. Check your vegetable crisper and incorporate any types of veggies (or meats) that you need to use up for a unique combination of your own.
2 tablespoons coconut oil
½ pound Italian sausage, uncooked
1 small sweet potato, scrubbed and shredded (1 cup). I use my food processor for shredding these.
1 red bell pepper, diced
1 teaspoon milk (or milk alternative like coconut, rice, or almond milk)
½ teaspoon salt
2 Roma tomatoes sliced
Handful of fresh Italian Parsley, chopped
Preheat the oven to 350 degrees.
Heat the oil in an oven-safe skillet over medium heat.
Add the sausage, sweet potato, and red pepper and cook these four 4 minutes.
Beat the eggs with the milk. Season with salt. Pour these into the skillet and cook for three minutes, stirring when first adding to combine all the ingredients.
Sprinkle the frittata with fresh parsley and then arrange the tomato slices in a circular pattern on top of the eggs.
Place the frittata in the oven and bake for 12-15 minutes.
Recipe by The Motherload at http://momadvice.com/blog/2013/12/sausage-vegetable-frittata