I think my daughter would love this recipe if she would put it in her mouth. However, if she can see eggs in a meal, she won’t eat it. I, on the other hand, LOVE eggs. I would eat them every day.
This creates an obvious conflict and I am NOT going to make two different breakfasts every morning. My solution has been to make myself a Frittata every week. I typically make it on Saturday and plan to eat it Sunday-Wednesday. That means I only have to deal with making myself breakfast Thursday-Saturday, and only two working days. This frees me up to make something that B might prefer.
I don’t love a ton of veggies in my frittata but you could totally add spinach or whatever to make this more veggie heavy. I usually have this with a side of sauteed kale or red bell peppers, but that
- 1 very large sweet potato, shredded (I use a standing cheese grater)
- 1/2 lb chorizo
- 8 eggs
- 1/2 tsp pepper
- 2-3 green onions
- Preheat oven to 400 ° F.
- Pour shredded sweet potato into a round baking dish or pie pan. Press them down into the dish. If they come up on the side, also press them into the sides of a dish. I used a glass dish to help press them in. I used a glass mason jar to help me form the crust. Bake for 30 minutes.
- While the crust is cooking, brown the chorizo on the stove and chop your green onions. Crack and stir your eggs as though you were making scrambled eggs.
- When the crust is done, reduce the temperature on your oven to 350°F. Pour chorizo, and eggs into the crust. Add green onions. Place the frittata in the oven for 30 minutes and serve warm.