Southwestern Bison Frittata

Southwestern Bison Frittata

1 Tablespoon unrefined coconut oil

1 small yellow onion chopped

1 jalapeno seeded and chopped

1 poblano pepper seeded and chopped

2 cloves of garlic chopped

1 to 1.5 cups of sweet potato skinned and shredded

1 lb ground bison

1 T chili powder

1 tsp chipotle powder

½ Tablespoon ground cumin

¾ c salsa (I use chipotle salsa from fresh and easy but verde salsa is good too) plus more for topping

Sea salt and pepper to taste

12 eggs

(optional garnish toppings: avocado, green onions and cilantro)

 

Preheat oven to 350 degrees.  Heat coconut oil in a large skillet over medium-high heat and add peppers and onions. Sauté until onions are translucent.   

Add bison and cook until it has started to brown. Add the sweet potatoes and garlic, cook until sweets are soft.    

Add spices and salsa and stir in well. 

 

Spread out bison mixture in 9x13 baking dish. 

Whisk eggs then pour over the top of bison mixture. 

 Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until eggs are cooked through on top. Garnish with more salsa and optional topping of avocado, cilantro and/or green onions.