Author Notes
Here’s a fun twist on breakfast - spiraled sweet potatoes in a nest of eggs and spicy andouille sausage. —garlic and zest
Continue After Advertisement
Ingredients
-
2 tablespoons
olive oil
-
1/2 cup
chopped onion
-
1/2 pound
andouille sausage, cut into bite sized pieces
-
1
medium to large sweet potato, peeled
-
6
eggs, divided
-
1/2 cup
shredded Monterey Jack cheese
-
2 tablespoons
chopped cilantro (optional - for garnish)
Directions
-
Preheat the oven to 375°.
Place the sweet potato in the spiralizer and cut into "noodles". Set aside.
-
In a large skillet heat the olive oil over medium high heat. Add the onions and saute 2-3 minutes until softened. Add the sausage and cook 3-4 minutes until heated through and very fragrant. Toss the sweet potato with the onions and sausage. Adjust heat to medium or medium low, so it doesn't burn and cover with a tight fitting lid. Cook potatoes until just tender, about 5-8 minutes. Remove from heat and set aside with lid on the pan.
-
Break 4 eggs into a bowl and whisk to combine.
-
Spray a medium skillet liberally with cooking spray and heat over medium high heat. Add the eggs to the skillet and cook for 1 1/2 minutes until bottom of the eggs has set. Top the sweet potato mixture evenly over the eggs and gently press them into the runny eggs.
-
Whisk the remaining two eggs and pour over the sweet potatoes. Sprinkle the frittata with cheese. Cook the frittata on the stove for 3-4 minutes, then transfer to a hot oven. Cook for 5 minutes or until eggs are set, then turn the oven to broil. Broil for 2-3 minutes until the cheese has melted and starts to brown.
-
Sprinkle the frittata with cilantro and serve.
See what other Food52ers are saying.