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Ingredients for a Steak and Sweet Potato Frittata
1 Small Sweet Potato, sliced thinly
2 tsp Coconut Oil or Olive Oil
¼ c. Red Onion, diced
1 c. White Mushrooms or Baby Bella Mushrooms, chopped
2 large handfuls of Spinach, stems removed and torn
4 oz. Steak (I used grilled sirloin), chopped into tiny pieces
Salt and Pepper
¼ tsp. Garlic Powder
1 tsp. dried Dill Weed (divided)
Dash of Nutmeg
½ c. Low-fat Cottage Cheese
6 eggs or an equal amount in egg whites, lightly beaten
Pre-bake the sweet potatoes. Preheat oven to 450 F. Spray a quiche plate or 9 inch pie plate with cooking spray. Layer the sliced sweet potatoes evenly around the dish. Bake for 10 minutes.
Sauté vegetables. While the sweet potatoes slices are baking, heat the oil in a medium sauté pan until hot. Add the onions and cook for 2-3 minutes. Add the mushrooms and cook an additional 3-5 minutes. Toss in the spinach and steak, sprinkle with salt and pepper, add the garlic powder, a dash of nutmeg and ½ tsp. of dill weed. Cook until the spinach is wilted.
Mix the eggs. In a small mixing bowl, combine the eggs and the cottage cheese. Season with a sprinkle of salt and pepper and mix in the remaining dill weed.
Build the frittata and bake. Reduce the oven heat to 375 F. Drain the cooked vegetable filling of any liquid and layer it over the sweet potato slices. Pour the egg mixture evenly over the filling. Bake at 375 F for 20 minutes or until the egg is set through.
Serve. We like to serve this with fruit and whole grain toast—and we have been known to serve it for dinner as well as breakfast or brunch.