The gluten-free cookie recipe was a big hit at our family reunion and the cookies were gobbled up immediately. I think the only semi-negative remark I heard was from my dad who said, “these taste really healthy.” Not exactly a compliment from my cookie-holic dad, but if I would have just substituted chocolate chips for the raisins, I think he would have been onboard. Next time, Dad.
So today’s recipe is also gluten-free. (Yes, you may notice a trend). Several months ago, I read an anti-inflammation guide and cookbook called The Abascal Way, and decided to follow the book’s advice to stop eating grains for breakfast. This was a big change for me and at first it was psychologically challenging, but almost immediately I started to notice the benefits – the biggest of which is that I don’t crave carbs mid-morning when I eat this way.
So in place of toast and butter, I now typically start my day off with a sauté of vegetables (onion, kale, sweet potato, bell peppers, asparagus, etc.) with a little bacon or ham mixed in and sometimes an egg on top. This Gluten-Free Sweet Potato, Asparagus & Sage Frittata recipe combines some of my new favorite breakfast ingredients in a beautiful dish that is perfect for Sunday brunch. The leftovers are delicious cold or reheated, too, so pack some up for lunch on Monday.
- 2 Tbsp. olive oil
- 1 onion, coarsely chopped
- 2 cups sweet potato, peeled & cut into 1/2″ dice
- 1 Tbsp. chopped fresh sage leaves
- 1 cup asparagus, cut in 1″ pieces
- 6 eggs
- 1/2 cup milk
- 1/2 tsp. salt
- 1/2 tsp pepper
- 1/2 cup grated sharp cheddar cheese
- 2/3 cup crumbled feta cheese
- Preheat oven to 350ª
- Heat the oil in a large skillet over medium high heat.
- Add the onion and sauté for 3-5 minutes until onion softens.
- Add the sweet potatoes and sage
- Reduce heat to medium low, cover the pan and cook for 10 minutes until sweet potatoes are tender.
- Remove from heat and stir in the asparagus.
- Whisk the eggs, milk, salt and pepper together in a small bowl.
- Arrange the veggies in the bottom of a 9″ square (or similar size) baking pan.
- Pour the egg mixture over the vegetables.
- Top with grated cheddar and feta.
- Bake for 30-40 minutes until egg is set and the top starts to brown.
- Serve hot or at room temperature.