Sunday morning brunch is one of my favorite meals of the week, and frittatas are one of my go-to food ideas to make because they are so versatile with the options you can add to them.

For me personally, Sunday I’m able to spend a little more time in the kitchen that I might not have during the week to not only make a delicious breakfast like a frittata, but I’m going to show you how I meal prep a frittata to eat as a meal on Monday and Tuesday during my week, saving me a ton of time (and money).

This particular frittata recipe is paleo-friendly, gluten-free, dairy-free, ovo-vegetarian option, 100% real food approved with total cost breakdown of ingredients of about $1.50 per serving.  Ov0-vegetarian option less than $1 per serving.

Sweet Potato Frittata Recipe with Kale, Chard & Fresh Herbs

Ingredients

12 pastured eggs

1 small sweet potato or yam, sliced 1/8″ thick

3 slices pastured bacon (see kitchen notes below for ovo-vegetarian option)

2 big rainbow chard leaves, chopped

2 big kale leaves, chopped

2 big dino kale leaves, chopped

10 small sage leaves, finely chopped (see kitchen notes for herbs option)

handful of cilantro, sprinkled at the end (see picture above)

pink salt and pepper to taste

 Kitchen notes

– Ovo-vegetarian option:  omit pastured bacon and use your favorite cooking oil like coconut oil or olive oil.

– Herbs:  I don’t even know how many frittatas I’ve made in my day, but you really can use any herbs you want.  I happen to have a sage plant that is blooming beautifully so I grabbed 10 leaves from it.  But really you can use a handful of anything you want or combo of herbs.  Examples: different thyme, oregano, tarragon (goes great with eggs), basil (I usually won’t cook, but add at the end like the cilantro in this recipe), marjoram, dill, chives, etc.  I’ve used all and I’ve combined all.

– Chard & kale leaves:  I just picked a few leaves I had in a garden pot.  Doesn’t have to be rocket science measurements, you can use all chard, all kale, if for example you bought a single bunch at the store.

 

Directions

1.  Add your pastured bacon to a pan on low-medium heat and begin cooking it.  Prep your other ingredients during this time.  For the eggs, crack into a bowl and whisk with a fork.  We also want to pre-heat the oven to 350 degrees Fahrenheit.

2.  Once the bacon is about done, remove from the pan, but don’t throw out the bacon fat.  I’ve mentioned before on posts, if you have clean pastured bacon fat, it’s fine to eat (I never recommend factory farmed conventional bacon however because of the toxicity through improper diet/food, environment, lifestyle and drugs the animal is administered during it’s life-  fat stores toxins, even on us, and that toxicity will be bio-accumulated in the fat tissue of the animal, and thus, in that bacon fat in your pan!).

3.  Add your sliced sweet potato/yam to the pan, each piece laying flat until you cover your entire pan. Think of it like we’re making a bottom layer to the frittata.

*Ov0-vegetarian option, start with #3 by warming up your oil of choice in a medium heat pan, then add your sweet potato or yam slices.

4.  Let the slices cook in the hot bacon fat for about 2-3 minutes, then flip each piece over, again keeping that layer intact.

5.  After you flip the slices, add a pinch of pink salt and pepper around the pan. Add your chopped chard and kale leaves.  Give your bacon a quick chop and add back to the pan.  Add your sage.  Add your eggs on top.

We want to keep that bottom yam layer intact.. so sprinkle all these ingredients evenly throughout the pan.  After you add the eggs, you can even take your spatula and scoot some things around.

6.  Add a lid to your pan and put in the oven for about 15-20 minutes.  I usually check it at the 15 min mark simply by removing lid and using handle (it will be hot so use a hot pad) to lightly shake the pan if the top is still runny eggs.  At that point, it’s either done or I add back in the oven about 5 min more.

7.  Once it’s done, remove from oven and use a spatula around the sides carefully to loosen up and slice.

Sprinkle some fresh cilantro on top and serve!

 

Total Cost Breakdown

12 eggs – $3 (I used Golden Hills Farms eggs from Trader Joes)

1 small tater –  ~$0.50  ($3.99 for 3 lb bag of small ones at Trader Joes)

Chard & kale leaves – garden (free)

3 slices pastured bacon –  ~$2

10 sage leaves – garden (free)

handful cilantro – garden (free)

 $5.50 total ingredients.  I divided mine into 4 servings, giving us less than $1.50 per serving for clean, organic ingredients.

Option:  omit the pastured bacon and use coconut oil, olive oil or pastured ghee instead and we’re less than $1 per serving.

Herbs can be expensive, especially when you break them down by the pound (upwards of $50/lb), so I always encourage at the least if living space is small, growing an herb garden in one small potGreat way to save money and grow fresh garden-to-table organic food.  And if you don’t grow any foods, we’re still not talking too much per serving. Add in the cost of some kale & chard leaves, herbs, and divide by 4 servings.. you can do the math, not breaking the bank.. especially compared to eating out for brunch.  Eating the healthiest organic, real food on a budget is do-able.

 

Meal Prep

To save more time during my week, if I make this on Sunday, whatever I have left over I’ll use as a serving the next day for my dialed in lunch for example on top of a big organic greens salad. Yes, I eat it cold.. if you like hard or soft-boiled eggs you probably won’t mind it.  I also may warm up a serving Monday morning or Tuesday morning while I’m getting ready for the day.  A little tin foil, add it to 160 F oven, and I have my breakfast prepped in about 30 seconds and warmed up to eat in 10-15 minutes while I’m getting ready, doing phone or email consults, etc.

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