May 15, 2023


1 medium-small sweet potato, cut into 1 inch chunks

1 Tablespoon coconut oil (or oil of choice)

1 small yellow onion, peeled and finely chopped

1 cup brussels sprouts, trimmed and cut in half lengthwise

1 cup kale, tough stems removed and torn into bite-sized pieces
8 farm fresh eggs

1/2 teaspoon dried thyme

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon fine sea salt
a few pinches of ground black pepper

1/2 cup goat cheese (organic or local if possible)


  1. Preheat the oven to 375F.

  2. Place the cubed sweet potatoes in a saucepan with enough water to cover them by 1
    inch. Bring the water to a boil and cook the sweet potatoes until fork tender. About 5-
    8 minutes. Remove from heat and drain.

  3. Heat the coconut oil in a 10 inch cast iron skillet over medium-high heat. Add the
    onion and sauté, stirring often until soft. About 5 minutes. Add the brussels sprouts
    and continue to cook until the brussels begin to brown up a bit, about 5 minutes. Stir
    in the kale and cooked sweet potato and continue to cook for an additional 2-3 more
    minutes, stirring often.

  4. In a bowl whisk together the eggs, thyme, crushed red pepper flakes, salt and

  5. Add the egg mixture to the skillet and tilt the pan to help spread the eggs to fill the
    bottom of the pan evenly. Cook for about 5 minutes or until the bottom begins to set.
    Sprinkle the goat cheese on the top of the frittata and transfer the skillet to the oven
    and bake until the eggs are cooked and the frittata is completely set. Anywhere from
    15-20 minutes.

Winter Vegetable Soup