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Sweet Potato & Turkey Frittata

I’ve got a delicious brunch recipe for you today using one of my all-time favorite vegetables! Sweet potatoes are full of beta carotene – a potent antioxidant that fights aging – along with lutein which make them fantastic for your eyes and vision. If you haven’t had a sweet potato with your eggs before you are in for a real treat. There is just something about these two together that is really fabulous.

Sweet-Potato-Turkey-Frittata

Although I don’t eat eggs for breakfast often, when I do I combine them with lots of veggies and choose my eggs wisely. I only buy pasture-raised organic eggs, preferably local. You see, if you pick up just any carton of eggs at the store they generally come from chickens that were raised in crowded hen houses without access to the outdoors, while being fed a diet of antibiotics and GMO corn. Not only are these animals living in horrible conditions, but this is not the kind of food that I want to put into my body. If you’re searching for the best place to buy eggs in your town, a great place to find local eggs is the Eat Wild database or LocalHarvest.org

Pastured eggs are packed with quite a bit of nutrition too! They are good sources of protein, omega 3 fatty acids, vitamin D & B12 and also the compound lutein that has been shown to protect the eyes and helps to prevent heart disease. I know that may seem surprising, since you may have heard that the cholesterol in eggs are bad for the heart… but the latest research shows that this a myth! Dietary cholesterol is not really the dirty culprit that it’s been made out to be and it actually can have a beneficial affect on the body

Food Babe's Sweet Potato & Turkey Frittata
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 2 tablespoons coconut oil, divided
  • 4 ounces ground turkey (vegetarian: use 1 cup chopped kale)
  • 1 sweet potato, peeled and small dice
  • 5 eggs, beaten
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt, more to taste
  • ⅛ teaspoon ground pepper, more to taste
  • 2 tablespoons chopped parsley
Instructions
  1. Heat the oven to 400 degrees.
  2. Heat 1 tablespoon of oil in a saute pan over medium heat. Add the turkey and cook until no longer pink. Add the sweet potato and cook until tender, adding water to the pan if needed.
  3. Pour the sweet potato mix in an oven safe dish. In a separate bowl, beat the eggs with the chili powder, salt and pepper. Add to the sweet potato mix and place in the oven. Bake for roughly 15-20 minutes or until the eggs are set. To serve, place a slice of the frittata on your plate and top with some chopped parsley. Enjoy!
Notes
**Please use all organic ingredients if possible.**

 

If you want more healthy recipes like this along with meal planning, come on over and join the Food Babe Eating Guide Program. You’ll get my Starter Guide that includes the “Terrible 20” ingredients that keep you from losing weight, where to spot them and what to eat instead, along with my tried-and-true tips and techniques for life’s many eating situations. This is an all-in-one exclusive roadmap to organic, healthy living! I go through everything that comes with the program in this short video here. Hope to see you there!

Please share this recipe with your loved ones, who knows maybe they’ll make you some!

Xo,

Vani

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17 responses to “Sweet Potato & Turkey Frittata

    1. A medium sweet potato, and the pan is standard round sauté pan – although any size will really do, depends on how thin you like your fritatta.

    1. I was wondering this too. It seems counter-productive to worry so much about the foods and chemicals yet comsume the flesh of a dead animal. Ijs.

  1. Not sure why kale would replace turkey. Turkey is protein and kale isn’t. Also over consumption of kale may not be good for the thyroid.

      1. Thank you for the informative reply about Kale. Your always on top of it! Great work!

  2. Vani,
    Thank you so much for this and all your delicious recipes. We love you here. Power on for a cleaner healthier us!

  3. Vaani have you read Dr Mcdougall’s The Starch Solution?. I used to eat pastured eggs and still have 1/4 grass fed cow in my freezer. The price went up 25% for beef this year so I’m keeping it. I bring it to potlucks and give it out when people come over.

  4. Thanks for a great recipe. So glad you are recommending pastured eggs. Those are the only ones I will consider eating, for flavor, nutrition and animal welfare! Hadn’t thought of combining sweet potatoes and eggs before, but I love them both, so why not?!

  5. How to heat up left overs or meals when making extra for another day such as with the sugar detox. I know the best way to reheat food is by the stove or oven. What if you don’t have that option such as being at work and only have access to a microwave? I have read that using a microwave is not good because it zaps all nutrients out of food. Thanks

  6. This post is so well timed…I just discovered that you can “bake” a potato in a crock pot. Just covered it lightly with olive oil, wrap in tin foil, and set on high for 4 hours or low for 7ish. I always undercook my potatoes, but this makes them so perfectly soft. Then I put goat cheese and turkey bacon on top. Recently I got some garlic and chives chevre that was puuuuurfect on top with the turkey bacon.

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