By LaDonna Gundersen

I’m a little obsessed with frittata’s, which is the perfect make-ahead boat food. 

It uses up leftovers, it can be made with many different ingredients, transports easily and contains no pastry-a bonus in this healthy age. 

Serve it with a crunchy green salad and a crisp white wine and you’ll have one outstanding boat lunch.

Serves 4

Ingredients  

  • 2 tablespoons olive oil
  • 1 cup chorizo sausage (or kielbasa, cut into bite-size pieces)
  • 2 cups sweet potato, shredded
  • ½ cup sliced yellow bell pepper
  • ¼ cup yellow onion, diced
  • 8 eggs
  • 1 tablespoon milk
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 Roma or Vine tomatoes, sliced
  • 1 cup crabmeat (if using king or snow, cut it into bite-size pieces)
  • ½ cup Monterey Jack cheese
  • cilantro, for garnish

Directions

Preheat your oven to 350˚F.  Heat the oil in an oven-safe skillet over medium heat.  Add sausage, sweet potato, yellow pepper and onion and sauté for a few minutes.

Beat the eggs with the milk and salt then pour into the skillet and cook for 2 minutes.  Scatter the crabmeat and cheese over the eggs.  Arrange the tomato slices in a circular pattern on top of the eggs.  Place the frittata in the oven and bake for 20 minutes or until eggs test done.

Garnish with cilantro and serve.