This is a yummy rendition of the classic frittata. We typically eat it with cheese involved, but that cheese can easily be left out to make this paleo.
1 tablespoon coconut oil
1/4 cup yellow onion, finely diced
2 garlic cloves, minced
1 med sweet potato, peeled and grated
1 lb of ground beef
1 tablespoon of chili powder
1 teaspoon of cumin
1/2 cup of salsa verde (green salsa)
1/2 cup of shredded cheddar cheese (optional)
sea salt (to taste)
Preheat oven to 350. In a large saute pan, saute the onions in the coconut oil over medium heat until the onions are translucent. Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic. Cook until the beef is completely browned and the sweet potato is soft. Add the chili powder, cumin, and salsa, stir and cook until heated through. Taste and season with a little sea salt if desired. Transfer the meat mixture to a greased 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.
If you are using cheese, sprinkle it on top of the meat mixture.
In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish. Cover tightly with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.