Sweet Potato & Chorizo Frittata



10 eggs

4 pieces chorizo

1 large sweet potato

1 cup coconut cream

4 stalks green onion

1 cup spinach

salt & pepper to taste


1. Slice the sweet potato and chorizo.

2. Bake the sweet potato until almost soft in the oven at 350°F (177°C), and pan fry the chorizo.

3. Whisk eggs, coconut cream, and season with salt and pepper.

4. Add chopped green peppers and spinach.

5. In a bake dish, layer the sliced chorizo and sweet potato with the egg mixture.

6. Bake 30-40 minutes at 350°F (177°C). 

Serves 5


Per serving: 25.8 g protein; 479 calories; 36 g fat; 11.4 g carbs; 2.4 g sugar