Who doesn’t love frittatas? We do, especially with such a unique mix of flavors and so much nutritional value. This recipe is packed full of high-quality protein as well as fiber, and obtains a low glycemic index by substituting sweet potato for bread. Sweet potatoes are also high in antioxidant nutrients that help keep the immune system healthy. Adding brussels sprouts and roasted mini peppers make for a great lunch, and provide vitamins A and C as an added bonus. Reheatable, bite-sized and delicious, this dish will lift your spirits as springtime nears.
2 sweet potatoes peeled
3 links of Blueberry Maple Sausage (from Whole Foods Market)
1/2 cup shredded Kerrygold cheese or 2% mozzarella cheese
1/4 tsp. of cinnamon
Pepper to taste
In a mixing bowl whisk eggs. Add cheese and cinnamon. Set aside. In a 8X10 glass baking pan that has been coated with oil on bottom of pan add cubed sweet potato. On top of the sweet potato add the blueberry Maple sausage that has been cooked. Pour egg mixture over the sweet potato/sausage combination. Put in refrigerator for overnight.
In the morning turn oven to 350 degrees. Bake casserole in oven for about 40-45 minutes or until it is completely cooked through when you test with a knife.