I don't know about you, but one of the most comforting, yummy foods that I can imagine waking up to is a big slice of a hearty frittata. The thing that's EXTRA great about making a frittata is that you can make it on a Sunday, and enjoy throughout the week, hot or cold, on the go, however you need to eat it. This makes it PERFECT Whole30 food.
I typically don't think of adding condiments INTO my frittata mix, but lately I've been loving Yai's Thai Salsa SO much that I figured I had to work it into this mixture. Yai's salsas have everything we expect from great salsa: tomatoes, chilis, garlic, lime, salt. It's all there. Add some mellow cilantro and a bit of ginger (whoa!) and the flavors take off for the moon. This subtle change is just right: not too weird and just interesting enough that you'll keep looking at the label to make sure it's all really in there. These are all Whole30 Approved too, so you can rest assured you're keeping it 100.
1/4 cup Hot or Medium Yai's Salsa
Start by heating up a tablespoon of lard in a cast iron skillet.
Add sliced onions and cook low and slow until browned and softened (caramelized,) tossing frequently.
While these are cooking (about 20 minutes) preheat the oven to 350.
Add 12 eggs to a large bowl and scramble with salt, pepper, then add in salsa. Next chop the green onion then add to the mixture. Finally dice the cooked sweet potato and set aside.
When onions are finished, sprinkle the potatoes over the onion mixture, then pour the egg mixture on top of it all. You can use tongs to gently mix everything before cooking.
Cook 20-30 minutes until firm.
Slice and serve. Keep leftovers in the fridge until ready to eat.
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