salsa verde | Sweet Potato & Spice

I have a handful of meals that I cook every other week or so. Taco Frittata is one of those recipes, and is loosely based on this recipe from Everyday Paleo. I know that there are many strong opinions out there, both positive and negative, about the paleo diet. Full disclosure: we aren’t paleo. That being said, I do love a good paleo recipe and we definitely incorporate some paleo recipes into our diet.

This time I used ground beef, but any ground meat (particularly turkey or chicken) would work just fine here. In fact, I usually use ground turkey, but this week ground beef was on sale so ground beef it was! Do you ever buy ground meat at the butcher counter? You should take a look the next time you’re at the store, not only can you buy exactly the amount of meat that you want, but often times the price is the same (if not lower)!

I’m not sure what the typical way to make a frittata is, but I think this way is pretty easy. The hardest part for this recipe is shredding the sweet potato. I think shredding the sweet potato with a food processor would be easier than hand grating it, but I don’t have one so an arm workout it is!

I use taco seasoning in this recipe, but if you don’t have any on-hand, chili powder would be a good substitute. My favorite taco seasoning is from Trader Joes, but watch out, it has a little kick!

Because the sweet potatoes are shredded, and will bake in the oven for 30 minutes, they don’t need much time cooking on the stove top. I usually start pre-heating the oven when I add the sweet potatoes into the pan and the timing is just right.

Baking this frittata in a baking dish makes this recipe a breeze! Once you have poured the eggs on top, give the casserole a little shake to evenly distribute the eggs before baking.