Sweet Potato, Sausage and Pesto Frittata

Instead of a rushed breakfast, I want you to slow down and enjoy this Sweet Potato, Sausage and Pesto Frittata. Bright sweet potato cooks into beautiful orange layers and the spicy sausage is offset perfectly by herbaceous pesto. Self-care starts here; ready?

My friend and I were deep into conversation this afternoon about self-care when the topic of hoarding riddled its way in. I’m not talking trash up to your eyeballs hoarding, I’m talking collecting and saving. I don’t know how this habit starts, but somewhere along the way we learned that candles are special and can’t be lit, that bath salts were meant to be displayed in pretty jars next to the tub and that fancy-shaped soaps are supposed to be left in a soap dish by the sink with the unwritten rule that they weren’t to be used.

But something snapped me out of it a handful of years ago, and it was the most oddly freeing thing ever. Candles were lit, and holy crap they smelled amazing! Bath salts and bath bombs were dropped into tubs of hot water, and oh my god the bath was suddenly my go-to sanctuary. And dear lord, most of those soaps went in the trash and the rest were used because IT’S SOAP.

I think the root of the problem rolls around to: USE and enjoy what you’ve chosen to bring into your home, and give yourself permission to self-care. After turning that switch, I haven’t been able to leave things in my home un-touched.

I don’t know why this conversation came back around and was suddenly so important for me to share, but I felt like that message rings true to so many aspects of our lives. Using the things we’ve chosen to keep close to us, not putting things off for a “special day” when today is just as special as any. I feel like life just becomes slightly more enjoyable when nothing is really out of reach.

Conversations like these really flood into my headspace after a good yoga class.

So what does this have to do with a Frittata? Ok, really nothing. But I think preparing and enjoying a real breakfast is just another form of self-care. Showing yourself you’re worth the effort. Right?

This Sweet Potato, Sausage and Pesto Frittata might be the most satisfying breakfast slash brunch ever. It secretly takes next to no effort (especially if you’ve already cooked your sausage), but it’s bursting with layers of flavors and is so delicious.

I used a mandolin to cut thin layers of sweet potato, laid them in circular layers, and let them cook into beautiful orange stripes in the eggs.

Spicy sausage is my latest obsession in the kitchen. I use it for tacos, spaghetti sauce, and of course breakfast. I cook up a big batch then use the leftovers quickly in recipes like this. It combines perfectly with a dose of white cheddar and the bright herbyness in the pesto.

Lately I’ve been loving this kale pesto from Trader Joe’s. Use your favorite, but try this one if you get the chance! It’s made primarily with kale and cashews!

I love topping anything with lots of fresh herbs. It brightens it all up and really shows that you put a dash of effort in.

Oh, did I mention you can totally cook this in a mini oven slash toaster oven?? I’ve been cooking as much as possible in my toaster oven instead of my oven and I love recipes like this that can fit in there! 

Are you convinced that a Sweet Potato, Sausage and Pesto Frittata is the self-care you need? I am! I mean, I’m definitely going for that candlelit bath too, but this first!

Sweet Potato, Sausage and Pesto Frittata
Recipe by Melissa @ Treats With A Twist
Serves 2-4 depending on your appetite

INGREDIENTS
½ a large sweet potato
6 large organic eggs
1/3 cup milk or cream of your choice
1 cup cooked ground spicy sausage
¼ cup white cheddar cheese chopped or grated
¼ cup pesto
Kosher salt, freshly cracked black pepper
fresh herbs to top (I like thyme, cilantro, dill or basil)

METHOD
Preheat your oven to 375 degrees. Lightly grease a 9” pie dish with olive oil.
Use a mandolin to thinly slice your sweet potato (or use a sharp knife and cut THIN layers, 2-3 mm thin). Lay your sweet potato slices in a swirling layer on the bottom of the pie dish, leaving no empty spaces but not overlapping them too much.
In a bowl, combine the eggs and cream and a pinch of each Kosher salt and black pepper. Whisk together until smooth.
Spread the sausage over the sweet potato layer. Then evenly distribute the cheese (I cut slices of white cheddar then broke pieces off and evenly spread them out).
Pour the egg mixture carefully into the dish. Finally, dollop teaspoon size spoonfuls of the pesto over the top of the frittata.
Bake for 40 minutes, checking it to make sure nothing burns (it’ll become golden, but nothing should get past that and it shouldn’t jiggle when you touch it). Let it cool on a wire rack for a few minutes before cutting and serving. Serve with fresh herbs!

NOTES
You can make this the night before but bake it hot in the morning. Just prepare the pie dish full of the sweet potato, sausage and cheese and then keep the eggs/cream whisked separately. Keep both components in the fridge and put together in the morning and bake before you need it.

Love sweet potatoes for brunch?! You’ll love this recipe too! Or this one!

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