SWEET POTATO AND SAUSAGE FRITTATA
Yield Portion Size
8 |
Eggs
|
2 tbsp |
Chopped fresh Italian (flat-leaf) parsley
|
1/4 tsp |
Salt
|
1 lb | |
1/2 cup |
Chopped yellow onion
|
1 medium |
Sweet potato, peeled, cut into 1/2-inch pieces
|
1/2 cup |
Shredded Cheddar cheese
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 113 mg | 11% |
Carbohydrate | 8 g | 3% |
Cholesterol | 309 mg | 103% |
Total Fat | 28 g | 42% |
Iron | 3 mg | 14% |
Potassium | 187 mg | 0% |
Calories | 373 kcal | 19% |
Sodium | 696 mg | 28% |
Protein | 20 g | 41% |
Polyunsaturated Fat | 1 g | 5% |
Saturated Fat | 10 g | 50% |
Sugars | 3 g | 0% |
Vitamin C | 6 mg | 10% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Whisk together eggs, parsley and salt in medium bowl until blended; set aside.
-
Step 2
Heat large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes, stirring occasionally. Add onion; cook 2 minutes more or until onion is tender and sausage is crumbled and no longer pink.
-
Step 3
Meanwhile, place potato pieces in microwave-safe bowl; cover. Microwave on HIGH 3 minutes or until tender, stirring once halfway. Add potato to sausage mixture; stir to combine.
-
Step 4
Pour egg mixture over sausage mixture. Cover skillet and reduce heat to medium-low. Cook 10 to 12 minutes or until set. Sprinkle with cheese.
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