Sweet Potato Frittata
Peppery Crispbread with Goat Cheese
Ingredients
- 1 lb plant-based ground beef
- 3 cups peeled, chopped sweet potatoes
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- 3 Tbsp chopped fresh flat-leaf parsley
- 12 large eggs
- ½ tsp kosher salt
- ½ tsp crushed red pepper
- ½ cup shredded Parmesan cheese
- 2 Roma tomatoes, thinly sliced
Instructions
- Preheat oven to 350°F. Cook plant-based beef, potatoes, and garlic in a large ovenproof skillet over medium heat, stirring occasionally, until beef is is browned and crumbly and potato is tender. Stir in Italian seasoning and parsley.
- Whisk together eggs, salt, and red pepper. Add to skillet, and cook 2 minutes. Sprinkle with cheese. Remove from heat, and arrange tomatoes over egg mixture.
- Bake 12 to 15 minutes or until center is set. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 (4-oz) log goat cheese
- 12 slices multigrain crispbread
- ¾ tsp freshly ground pepper
Side Dish Instructions
- Spread cheese on crispbread; sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
408
|
125
|
533
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 19 | 17 | 36 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 687 | 204 | 891 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
