Craving an easy breakfast that is delicious AND makes you feel good?! This Whole30 Taco Frittata is perfect for a weekend brunch or meal prep!
1 Tablespoon ghee, melted and cooled
1 large sweet potato, shredded
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon ghee
1 green bell pepper, diced
1/2 white onion, diced
1/2 pound ground turkey
1 1/2 Tablespoons taco seasoning (make sure there is no sugar!)
Preheat oven to 400 degrees F.
Combine ghee, sweet potato, salt and pepper in a bowl. Mix together until the sweet potato is sweet coated. Pour into a baking dish (deep dish pie plate, 9×9 inch pan) and press into the bottom.
Bake for 10 minutes.
While the crust is cooking, add 1 teaspoon ghee to large skillet and add pepper and onions. Saute until the onions are translucent. Remove from pan and set aside.
Bring the pan back up to medium heat and add ground turkey. Cook until no longer pink and add the taco seasoning.
After 10 minutes, remove sweet potato crust and reduce heat on the oven to 375 degrees F. Add the peppers, onions, and ground turkey to the baking dish.
In a bowl, whisk the eggs and pour over the mixture in the baking dish.
Bake for 35-40 minutes or until the center is cooked through and no longer jiggles.
Keywords: whole30, taco, frittata, egg, Mexican, whole 30, egg bake