Sweet Potato and Italian Sausage Frittata

• 76
  1 lb Italian sausage, casings removed

  Italian Sausage76$9.00Buy from Knob Hill Farm
• 86
  1 sweet potato, peeled and diced into 1/2-inch pieces

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 94
  10 eggs, beaten

  Eggs Organic94$7.75Buy from Creme de la Crop
• 97
  1 1/2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 84
  1 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

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1. 1

   Preheat the oven to 400°F (200°C). In a large bowl, whisk the eggs together with the salt, black pepper, and dried thyme until well blended.

2. 2

   Heat 1 tablespoon of the avocado oil in a 10-inch oven-safe skillet over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized morsels with a wooden spoon, until browned and cooked through, about 6 minutes.

3. 3

   Using a slotted spoon, transfer the browned Italian sausage to a plate, leaving the rendered fat in the pan. Add the remaining 1/2 tablespoon of avocado oil and the sweet potato cubes to the skillet.

4. 4

   Cook the sweet potato over medium heat, stirring occasionally, until the edges are golden and the cubes are fork-tender, about 7 minutes.

5. 5

   Spread the sweet potato evenly across the pan and return the Italian sausage to the skillet, distributing it evenly. Lower the heat to medium-low and pour the whisked eggs over the mixture, gently shaking the pan to let the egg settle into all crevices.

6. 6

   Cook undisturbed on the stovetop for 2 minutes until the edges of the frittata begin to set.

7. 7

   Transfer the skillet to the preheated oven and bake until the frittata is puffed and the center is just set, about 6 minutes. Let rest for 2 minutes before slicing into 4 generous wedges.