Sweet Potato Mushroom Egg White Frittata

Sweet Potato Mushroom Egg White Frittata is a healthy, well-balanced breakfast recipe. Dirty details: high protein, dairy free, grain free, and sugar free.

It’s insane how time gets away from you.

I wrote exactly one month ago about Bourbon Apple Blondies and vowed to myself that I would post once per month. I’m cutting it down to the wire here. October 28, November 28. In my mind, it has only been a couple of weeks — maybe three if we’re pushing it. But in reality, it’s been thirty-one days. In my defense, I’ve been busy. I ran a marathon, watched my best friend get married, went on one-and-a-half dates (the half date is a long story), and moved my sister back to the east coast. I’ve been on a plane six times. I decorated for Christmas. And in between all of that, I made one blog dish (it failed) and so then I made Sweet Potato Mushroom Egg White Frittata

And I know you guys are all like, Danielle. What’s with the egg whites? And where’s the cheese? But I’ll respond by saying, if you want to indulge in Dark Chocolate Bourbon Pecan Pie at Christmas or Gingersnap Cranberry Mascarpone Icebox Cake or Cranberry Pear Cream Pie (can you tell I’m a dessert person?), you better balance that out with a freakin’ healthy (and easy and flavorful) No Cheese Sweet Potato Mushroom Egg White Frittata. I promise you’ll thank me when you’re hovering over the dessert table and have a little extra room to spare!

I do have ulterior motives though for making this cheeseless, 190-calorie, humongo serving, satisfying, and dare I say creative Sweet Potato Mushroom Egg White Frittata. (Look at me puttin’ potatoes in frittatas. Come to think of it, perhaps this is pretty normal. I talk as if eggs and potatoes aren’t a classic breakfast combination…)

But anyway, my ulterior motive – as I sit here eating a dinner of lean ground beef + mushrooms + mustard – is that I’m in the middle of getting shredded.

The weekend following Thanksgiving may seem like an odd time to commit to a Crossfit-Lets-Get-Ripped Routine, but if you know me at all, when I make a decision to do something, I go all in. (And I know I chose to do this, but guys, this means no alcohol for a while. Not on Christmas break, not on New Year’s Eve, not through the rest of football season. All dates from now until the beginning of January will be coffee dates. And not just coffee dates, but black coffee dates. Because, you know, I’m getting shredded. And when you see me drinking alcohol on the Instagram, just turn a blind eye because I can’t claim to be perfect.)

So be prepared for a lot of egg white frittata. I made a list of frittata flavors to keep us busy for the next six weeks.

Sweet Potato Mushroom Egg White Frittata is well-balanced – a touch of natural sweetness from al dente sweet potatoes. The flavor is grounded with earthy mushrooms and warm thyme. Give it some greens for volume and flavor or simply add them because they give your frittata gorgeous color. Sprinkle a hefty amount of salt because salt + eggs is a pretty fantastic combination in any situation.

And here are the down and dirty details: high protein, low fat, dairy free, grain free, sugar free, packed with color (which means vitamins + minerals).

I’m pretty proud of this one, friends. This is me bragging. Look! Look how tantalizing I can make this Crossfit-Lets-Get-Ripped Routine!

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Sweet Potato Mushroom Egg White Frittata

Sweet Potato Mushroom Egg White Frittata is a healthy, well-balanced breakfast recipe. Dirty details: high protein, dairy free, grain free, and sugar free.

Course Breakfast, Brunch

Cuisine American

Keyword Sweet Potato Mushroom Egg White Frittata

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Calories 190 kcal

Author theeverykitchen@gmail.com

Ingredients

• 2 cups dark leafy greens (kale, spinach, chard) chopped
• 3 3/4 cups liquid egg whites
• salt and pepper to taste
• 6 sprigs fresh thyme
• 1 cup spiralized or shredded sweet potato
• 1 1/2 cups thinly sliced baby bella mushrooms

Instructions

1. Preheat oven to 350 degrees F. Prepare a 9x9-inch casserole dish with cooking spray.

2. Spread chopped greens in the bottom of the dish.

3. In a medium bowl, whisk egg whites with salt and pepper. Remove thyme leaves from sprigs and whisk into whites. Pour about half the egg white mixture over the greens. Spread the sweet potato and mushrooms over greens and evenly pour in remaining egg whites.

4. Bake 30-40 minutes or utnil eggs are set.
5. Let cool 5-10 minutes, slice, and serve warm.