This is a dish I made for the $5.00 Challenge for Slow Food Maui. It is made from all local ingredients here on Maui. It is easy and great for a whole family. It serves 5-6 people with a winning combination of high fiber carbs, protein and healthy fats. It is colorful and gluten free. Best part is that is tastes sensational!

Recipe: Serves 5-6

Moloka ‘I or Okinawan Sweet Potato Frittata


2 Sweet potatoes (medium-large)

1 Maui onion (finely sliced)

6 Eggs

1 cup cilantro leaves (rough chop)

½ cup red pepper (chopped fine)

6 oz soft goat cheese (from Surfing Goat Dairy)

¼ cup coconut or macadamia nut oil

fresh limes – sliced in quarters

cayenne (optional)

Hawaiian Sea Salt


Pre-boil potatoes and let cool. When cooled and peeled, grate them with a hand grater to prepare them for the crust. Should yield about 3 cups.

Carmalize the onions in two teaspoons of coconut oil. Add coconut oil as needed. Salt to taste.

Mix carmalized onions and potatoes together and press firmly into pie pan all the way up the sides and onto the rim.

Baste the crust with a couple teaspoons of coconut oil, spreading evenly on the bottom and around the sides.

In large bowl, mix the eggs, spinach, red peppers, cilantro, salt and a pinch of cayenne. Pour into potato crusted pie pan.

Bake at 350F for 40 minutes; remove from heat. Top with goat cheese and a sprinkle of cayenne.

Serve with fresh lime.