Frittata for One, Please

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!

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Veggie Frittata

2 eggs
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 😉

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