Frittata with mushrooms, cauli rice, and sweet potato

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 14.3 g
  • Cholesterol: 279.0 mg
  • Sodium: 143.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.6 g

View full nutritional breakdown of Frittata with mushrooms, cauli rice, and sweet potato calories by ingredient


Do-ahead nutritious breakfast or snack Do-ahead nutritious breakfast or snack
Number of Servings: 4


    6 large Egg, fresh, whole, raw
    .125 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    .66 cup Sweet potato, cooked, baked in skin, without salt
    0.66 cup Cauliflower Riced, Trader Joe's
    1 cup Parsley
    1 cup, chopped Kale
    1.5 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    1.5 cup, pieces or slices Mushrooms, fresh


can switch up the veg without any change in nutrients or calories/macros. If omitting sweet potato, will change carb counts.


Whisk eggs and coconut milk and set aside. Cook mushrooms until browned, remove and set aside. Cook cauli rice and greens until they are wilted, add the pre-cooked sweet potato and position all the veg so they are evenly distributed. Sprinkle with granulated garlic, salt, smoky turmeric, and herbs de provence. Pour egg and coconut milk mixture over the top and let it cook on med to med high until egg pull away from side of the pan. Put pan into a low broil oven for about 10 minutes until top is cooked and set.

Serving Size: make 4 wedge slices

Number of Servings: 4

Recipe submitted by SparkPeople user KRISTENTRAVELS.