Ingredients
- 2 medium sweet potatoes, peeled
- 2 medium zucchini
- 2 medium yellow squash
- 1 small red onion, peeled
- 3 tablespoons ghee
- 1 teaspoon Himalayan pink salt
- ½ teaspoon black pepper
- 12 large pasture-raised eggs
- 4 ounces sheep or goat feta cheese (optional)
Method
Step 1
Preheat the oven to 450°F.
Step 2
Slice the sweet potatoes into ⅛-inch rounds using a mandoline or sharp knife. Repeat this process with the zucchini, squash, and onion.
Step 3
Arrange the vegetables, standing up, in a circular pattern that follows the edge of a 12-inch cast-iron skillet.
Step 4
Melt ghee in a small bowl and combine with the salt and pepper. Pour half of the ghee over the vegetables. Cover the skillet and transfer to bake in the oven for 15 minutes. After 15 minutes remove the cover and continue baking for 15 more minutes.
Step 5
While the vegetables are roasting, whisk the eggs until smooth in a mixing bowl.
Step 6
When the vegetables have baked for 30 minutes, remove from the oven and pour the rest of the ghee into the skillet, trying to coat all the surfaces of the skillet. Pour the whisked eggs into the skillet and top with feta (if using).
Step 7
Bake for 5-10 minutes, until the frittata is slightly puffed and just set, you can check for doneness by poking a knife in the center to see if it comes out clean. When done, remove from the oven, allow to cool slightly and serve warm or at room temperature.
Nutritional analysis per serving Calories: 311, Total Fat: 21g, Saturated Fat: 10g, Cholesterol: 403mg, Sodium: 758mg, Carbohydrates: 15g, Fiber: 3g, Sugars: 6g, Protein: 17g, Net Carbs: 12g
