Chorizo & Sweet Potato Paleo Frittata

Whisk the eggs until fully combined and a little frothy. Season with a little salt and pepper. Add the juice of half of lime. Set aside.

Heat a cast iron skillet over medium-high heat. When hot, spray skillet all over with cooking spray, then add 1 tbsp. of cooking oil or ghee and melt.

Add diced sweet potatoes and sauté for about 4 minutes. Season with a little salt and pepper.

Add diced onions and the chorizo. Continue to cook until chorizo is cooked through, about 4 more minutes. The sweet potatoes should also be cooked through and tender at this time.

Reduce the heat to low. Add the greens until just wilted, about 2 minutes.

Shift all sautéed veggie/chorizo concoction until everything is evenly spread throughout the skillet. Now pour your whisked eggs into the pan. Sprinkle the top with the cilantro.

Cover the skillet and cook until a light crust forms around the edge. This should happen in about 4-6 minutes. (Meanwhile, turn your broiler on low). When the frittata has begun to pull away from the pan a bit, it’s ready to finish under the broiler.

Transfer the frittata under a broiler set to low. In approximately 3 to 5 minutes, the center of the frittata should set and the top turn a golden brown. Remove the frittata from the oven and gently press the center with your finger or the back of a spoon. If the eggs have set, your frittata is done.

Let the frittata rest, COVERED, for a minute or two after removing from the oven. This makes it much easier to slice and serve your frittata. Slice and serve!