Whole 30 Day 2: Chorizo and Sweet Potato Frittata with Carmelized Onions

CHORIZO SAUSAGE SWEET POTATO FRITTATA {PALEO & WHOLE30}

This is another yummy favorite!  This recipe is from Paleo Running Mama.  I  tweaked it a little and added a generous 1/2 tsp of cayenne and I cubed the sweet potatoes into about 1/2 in.  I used 1/2 a yellow onion instead of a whole one.  Take your time cooking the onions - the slow cooking of the onions in the ghee (clarified butter) gives this dish its delicious flavor.

Serve with a simple  salad.  This reheats beautifully for a quick breakfast or lunch, as well.

 Prep Time    15 minutes

 Cook Time            25 minutes

 Total Time             40 minutes

 Servings 8 servings

Ingredients

• 1 small sweet potato or half of a large one
• 1 large yellow onion
• 1/2 lb chorizo pork sausage 
• 1/4 cup ghee or cooking fat of choice for the onions*
• 2 tbsp ghee or cooking fat of choice for the sweet potatoes
• 1/4 tsp salt
• 6 eggs
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1/8-1/4 tsp sea salt

Instructions

1. First caramelize the onions. Melt 1/4 cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
2. While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
3. Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
4. Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med-low heat.
5. Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
6. By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
7. In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
8. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.

Recipe Notes

4th and Heart is my favorite ghee and the one I typically use!  You can find it with the butter at Central Market, locally.  Or you can order it here.