Fauxtato Frittata…say that 5 times fast!!! As many of you know, I tend to eat a lower amount of carbs. This means potatoes are not an item I consume regularly, white or sweet. For those of you looking to stay away from starchy carbs or from nightshades (more on this below), this frittata recipe is for you!!
How did I replace the potatoes in this recipe…jicama!! When you boil jicama prior to cooking with it, it softens up and tastes great! I have been experimenting with jicama a lot lately, so get ready for more recipes that include it. If you don’t like jicama, I suggest you try this recipe and see if you change your mind!
Potatoes are avoided by some for the carbohydrate content and others avoid them due to the fact they are a nightshade. What the heck is a nightshade (or moonshade as my sister likes to call them)? If you suffer from any of the following, nightshades MIGHT be a problem for you. Most common symptoms are: joint pain, stiffness upon waking, or stiffness after sitting for longs periods of time, muscle pain and tension, muscle tremors, sensitivity to weather changes, poor healing, insomnia, skin rashes, heartburn, stomach discomfort, digestive difficulties, headaches, mood swings depression, chronic pain, inflammation, arthritis, or rheumatism. They can also cause permeability in our intestinal membranes (known as leaky gut), all of which may contribute to autoimmune disease. If someone is healthy, with low inflammation in their body, a balanced immune system, and a balanced and strong digestive tract, they can often eat nightshade vegetables without a problem. However, people with autoimmune disease are vulnerable, as nightshades often exacerbate symptoms.
What are nightshade vegetables? Tomatoes, tomatillos, potatoes, eggplant, pimento, bell peppers (green, red, yellow, cherry), banana peppers, hot peppers of all kinds green, red, chili, paprika, cayenne, goji berries, ground cherries, ashwagandha (an ayurvedic herb), Tobacco is also a nightshade. The Latin name for this family of plants is Solanaceae, because all of them produce an alkaloid compound called solanine. This chemical is part of these plants’ natural defense system, acting as a nerve poison on insects that try to eat the plants.
Recipe: Sausage Fauxtato Frittata
- 10 pasture raised eggs (I like Tropical Traditions soy free eggs)
- 1/2 lb pork breakfast sausage
- 5 slices bacon, sliced (about 1/2 inch pieces)
- 1 1/2 cups jicama, cubed and boiled to soften*
- 1/4 -1/2 of an onion, diced
- 1 tbsp dry parsley
- 3/4 tsp sea salt
- couple dashes of pepper
- Heat a 10 inch cast iron skillet over medium and cook the sausage. Remove the sausage once cooked and set aside
- Cook the bacon in the pan until about half way done. Add the onions and cooked jicama to the bacon and saute until onions are translucent
- While bacon is cooking, whisk the eggs in a bowl with the salt, pepper and parsley. Also turn your oven broiler on at this time
- Once the bacon, onion and jicama mixture is done, add in the sausage and turn the heat to medium low.
- Pour the egg mixture into the pan and cook until eggs start to form curds and edges look cooked. You want the frittata to be half way done before you put it under the broiler.
- Place the frittata on the lower shelf of the oven and let cook for 3-5 minutes or until top is golden brown
- Remove from heat and serve hot. This is also great as leftovers hot or cold!
*The jicama needs to boil for about 45 minutes (the smaller the pieces, the less time it takes them to get soft) before you add it to this recipe. This step can be done a day or two ahead of time or right before you make the frittata. Simply add the cubed jicama to a pan of boiling water and let boil for about 45 minutes. Drain off the water and store in the refrigerator.
For more information on how to create your own frittata recipe, check out my Sausage and Mushroom Frittata Recipe.
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