clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Perfect Breakfast Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 Tbsp ghee
  • 2 sweet potatoes, chopped
  • 1 onion, diced
  • 1 zucchini, chopped
  • 1 cup asparagus, chopped
  • 1/3 cup mushrooms, sliced
  • 12 eggs
  • Salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp paprika


  1. Preheat oven to 350.
  2. In a large cast iron skillet, heat the ghee on med-high heat until melted. Cook the sweet potato, onion, zucchini, asparagus and mushrooms for 5-10 minutes, or until softened.
  3. Add the seasonings and mix thoroughly.
  4. Beat together the 12 eggs and pour into the cast iron.
  5. Place the skillet in the oven and cook for 30 minutes, or until the eggs have fully set.
  6. Remove from the oven and let it cool for 15 minutes before cutting and serving! Keep in the refrigerator for up to a week.