Spanish Frittata with Chorizo

Recipe #1 courtesy of "Against All Grain" by Danielle Walker. Her website is www.againstallgrain.com, if haven't read her story, you should!  I was immediately drawn to her cookbook because all the recipes had normal ingredients, pictures looked yummy and the recipes seemed simple.  Recipe #1 was probably one of the best I've tried in awhile! Hearty, filling and with a slightly different flavor than your standard frittata or quiche. 

Ingredients:

2 T Coconut Oil

1/2 lb Chorizo, casing removed

1 small Sweet Potato, peeled and sliced (she called for scrubbed and shredded but I just used mandolin)

 1 diced Bell Pepper (I used 1 whole green, recipe calls for 1/2 cup yellow)

1 small yellow onion, diced (again I used whole, recipes calls for 1/4 cup)

8 eggs (I use cage free brown)

1t coconut milk

Sea salt

Roma tomatoes (I used 4-5, recipe called for 2)

1. Preheat oven to 350F

2. Heat the oil in an oven safe skillet over medium heat

3. Add sausage, sweet potato, bell pepper, and onion. Sauté about 4 minutes.

4. Beat the eggs with milk and salt

5. Here is where i vary, recipe calls for pouring eggs into skillet and cook for 2 minutes, top with tomato then transfer to oven for about 15 minutes. I put my veggies in a pie pan then poured eggs over and topped with tomato and cooked whole thing in oven for 30 minutes. 

Pictured below before going into oven! 

My husband and I both approve if this 100%!  I think you can add any sort of veggie to this and it would still be amazing! I'd love to add some kale or maybe even jalapeño next time!