Hot Dog Sweet Potato Frittata

In honor of opening day tomorrow, I am paying homage to the ballpark, a la Hot Dogs!  I'm anxiously awaiting the start of the Red Sox season and very interested to see what Bobby can do with those guys.  And my beloved Josh Beckett, hopefully he can pull out of the funk he was in last year.  I guess it could have been the beer and fried chicken? 
Back to the frittata.  I chose hot dogs purely on cost.  These aren't just any hot dog, they are Applegate Farms Organic Uncured Beef Hotdogs.  But Kate, are hot dogs paleo?  Technically, probably not, but I did not find any ingredient, or even word, on the package that I was uncomfortable with. 

 They are made of grass-fed beef from sustainable family farms, gluten and casein free, with no nitrates or nitrites added.  And where else can you get 16 oz of grass-fed beef for $5.24?!?!
I think that's a win.  Applegate Farms also makes turkey hot dogs which would be good here, or you could substitute italian sausage or any other breakfast meat.  You will need a medium sized non-stick pan that can also go in the oven.  The bigger the pan, the thinner the frittata, the shorter the cooking time.  And vice-versa.

I found some great deals on vegetables this week, white onions were only $1 for 2 pounds.
Red bell peppers, 3 for $1!  Sweet potatoes, $0.89/lb!  Total cost for this frittata? $6.52! We got 6 serving out of a 10" pan, $1.08 per serving!  All hail the Hot Dog!!

Hot Dog Sweet Potato Frittata

3 Beef hot dogs, diced ($1.96)
1 Sweet Potato, grated ($0.89)
1 Zucchini, grated ($0.50)
1 Summer/Yellow squash, grated ($0.50)
1/2 White onion, diced ($0.15)
1/2 Red bell pepper, diced ($0.50)
1 clove garlic, diced ($0.05)
8 eggs ($1.97)
1/2 tsp Paprika
1/4 tsp Cayenne pepper
Coconut oil
Salt & Black Pepper

Preheat oven to 350 degrees.
Place your grated sweet potato, zucchini and squash in a colander that is over a bowl.  Lightly salt your grated vegetables and toss.  Let them sit while you prepare your other veggies.  This will help draw out some of the water from the potato and squash, so it doesn't end up in your frittata.
Whisk eggs until slightly frothy and set aside.  Season only with black pepper.
Melt coconut oil in oven safe pan over medium heat, enough to coat the bottom.  Add your hot dogs, onion and bell pepper.  Let them cook for a few minutes before adding your garlic, paprika and cayenne.
Time to add your sweet potato/squash mixture.  First, squeeze as much liquid out of it as you can by wringing it out in a kitchen towel.  Add to the pan and saute for 3-4 minutes. 
Spread mixture out evenly in your pan and pour your eggs over the top.  Stir gently so everything is incorporated.

Cook on stove top for 2 minutes to set slightly.
Move your pan into the oven, and bake for 20-25 minutes.  To check for doneness, lightly shake your pan, if the center doesn't jiggle like a bowl of jell-o, it's done!

This would be great topped with some raw cheddar, if dairy is in your diet, or sliced avocado!


  1. I made this for dinner tonight. It was yummy and pretty easy to make. The wife loved it, so brownie points for me. I look forward to trying other recipes.


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