Frittata with Crab & Chorizo

I’m a little obsessed with frittata’s, which is the perfect make-ahead boat food. 

It uses up leftovers, it can be made with many different ingredients, transports easily and contains no pastry-a bonus in this healthy age. 

Serve it with a crunchy green salad and a crisp white wine and you’ll have one outstanding boat lunch.

Serves 4

Ingredients  

• 2 tablespoons olive oil
• 1 cup chorizo sausage (or kielbasa, cut into bite-size pieces)
• 2 cups sweet potato, shredded
• ½ cup sliced yellow bell pepper
• ¼ cup yellow onion, diced
• 8 eggs
• 1 tablespoon milk
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 Roma or Vine tomatoes, sliced
• 1 cup crabmeat (if using king or snow, cut it into bite-size pieces)
• ½ cup Monterey Jack cheese
• cilantro, for garnish

Directions

Preheat your oven to 350˚F.  Heat the oil in an oven-safe skillet over medium heat.  Add sausage, sweet potato, yellow pepper and onion and sauté for a few minutes.

Beat the eggs with the milk and salt then pour into the skillet and cook for 2 minutes.  Scatter the crabmeat and cheese over the eggs.  Arrange the tomato slices in a circular pattern on top of the eggs.  Place the frittata in the oven and bake for 20 minutes or until eggs test done.

Garnish with cilantro and serve.