For my friend Corinne, this dish is for you. You asked for me to post my breakfast frittata recipe from years ago, but I wanted to try to get the same flavors with less cooking time. So, I am now posting an updated version of almost the same recipe, however, this one only requires 1 sauté pan and 1 baking pan and about half the time of active cooking. Perfect for parents of small children like you. xo
- 1 Sweet Potato
- 2 Boneless Skinless Chicken Breasts
- 8 Eggs
- 1 Cup Cherry Tomatoes
- 2 Tablespoons Basil
- 4 Green Onion
- 2 Tablespoons Hot Wing Sauce, try Tesseme's Hot or Mild Buffalo Sauce
- 3 Tablespoons Oil of Choice
- Garlic Powder to Taste
- Salt & Pepper to Taste
Pre-heat the oven to 375
Season the chicken with salt, pepper and garlic salt to taste, place on a baking sheet and bake for 25-30 minutes until they begin to brown and are cooked through.
Dice sweet potato into bite size pieces. Cut tomatoes in half. Slice green onion and basil finely.
In a large bowl, whisk egg seasoned to taste with salt and pepper. Add green onion and basil, stir to combine evenly.
Remove chicken from the oven, dice and mix with the wing sauce. I just did this on the chopping block, down and dirty.
In an oven safe pan, heat oil over medium heat. Add the sweet potatoes and cook for about 10 minutes, stirring regularly until they begin to brown and are fork tender.
Cover the top of the potatoes with the chicken then pour eggs over the top. Add tomatoes sliced side up.
Bake in the oven on 375 for 30-35 minutes.
Portions: If you are like my husband, this dish made 4 breakfasts for him prepackaged for easy grab-n-go. If you are like me, this will make 6 servings. Feeding a family this recipe means everyone can get as much or as little as they want.