What do you do when you’re swimming in sweet potatoes, but sick of the same old recipe of roasting them?
You spiralize them and throw them into a pan of ghee and add eggs!
So simple, yet so delicious.
I have a bit of rant today just because it’s been brewing in my mind lately, but I don’t understand people who don’t know how to cook. Maybe it’s the fact that I grew up watching Food Network and idolizing Ina Garten, but I just don’t understand how someone can’t read a recipe and make something edible out of it. I feel like recipes are pretty self-explanatory. Am I wrong?! This frittata took no talent to throw together unless you consider sautéing a vegetable talent… or maybe preheating an oven is hard for people… I will never understand.
Okay, I’m done with that but at least I give you a frittata recipe in return for listening to me!
2 tbsp coconut milk
1 sweet potato, spiralized
2 handfuls arugula
1/2 tbsp ghee
salt & pepper
// Preheat oven to 350.
Whisk eggs with coconut milk.
Sauté sweet potato in a small pan with ghee until slightly tender, then add the arugula.
Once the arugula has wilted, add the egg mixture.
Let cook on the stove for a couple minutes until the sides have set, then put the pan in the oven for 5 minutes, or until the top has set.
Consider yourself a cook now 😉