Best Sweet Potato Frittata With Bacon Recipes

SWEET POTATO, BACON, AND VEGGIE SKILLET

Sweet Potato, Bacon, and Veggie Skillet image

When you're in the mood for an easy dinner, this one-skillet frittata pretty much cooks itself with minimal attention.

Provided by lkb

Categories Frittata

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups chopped broccoli
1 cup chopped onion
2 cloves garlic, minced, or more to taste
2 cups cubed cooked sweet potato
2 cups fresh spinach
6 slices cooked bacon, chopped
10 large eggs
1 cup half-and-half
1 tablespoon chopped fresh sage
½ teaspoon salt
¼ teaspoon ground black pepper
fresh sage leaves for garnish

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
Let stand 5 minutes before serving. Garnish with sage leaves.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 6.8 g, Cholesterol 253.6 mg, Fat 15.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 5.6 g, Sodium 445.1 mg

SWEET POTATO, KALE AND BACON FRITTATA

Sweet Potato, Kale and Bacon Frittata image

Provided by Valerie Bertinelli

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

5 slices thick-cut bacon, cut into 1/3-inch pieces (about 1 heaping cup)
8 large eggs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1 small sweet potato, cut into 1/3-inch cubes (about 1 1/2 cups)
3 cups roughly chopped curly kale
1 cup grated white Cheddar

Steps:

Preheat the oven to 400 degrees F.
Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.