Sweet Potato, Kale, and Bacon Frittata

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 321, total fat 25 G., saturated fats 10 G., proteins 17 G., carbohydrates 5 G., fiber 1 G., cholesterol 286 mg, sodium 408 mg, sugar 1 G.

This fluffy, filling, and nutritious omelet is perfect for brunch, a snack, or dinner. Salty bits of fried bacon pair harmoniously with the sweet sweet potato, kale adds healthy fiber, and a generous helping of cheddar makes it chewy and delicious. This frittata is delicious served hot or cold.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 thick slices bacon, cut into 1/2-inch pieces (about 1 heaping cup)
8 large eggs
Extra-virgin olive oil, as needed
1 small sweet potato, cut into 1cm cubes (about 1 1/2 cups)
3 cups coarsely chopped kale
1 cup grated white cheddar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, leafy cabbage, sweet potato, bacon, cheddar cheese

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place the bacon in a 10-inch nonstick skillet and cook over medium-high heat, stirring regularly, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Crack the eggs into a large bowl, add 1/4 cup water, and 1/2 teaspoon each of salt and black pepper. Set aside.

Drain most of the rendered fat from the skillet, reserving only 2 tablespoons. If there isn't enough fat, replace it with 2 tablespoons of olive oil. Return the skillet to medium heat and add the sweet potatoes, 1/4 teaspoon each of salt and black pepper. Cook, stirring, until lightly browned and tender, 7-10 minutes. Add the cabbage, a small pinch of salt and pepper, and cook, stirring, until the cabbage wilts, about 4 minutes.
Return the bacon to the skillet. Reduce the heat to medium-low and add the egg mixture and half the cheddar. Using a rubber spatula, gently fold the eggs in. When the edges begin to set, sprinkle with the remaining cheddar and return the skillet to the oven. Bake until the frittata is set and slightly puffed, 5-7 minutes. Remove from the oven and let cool for 5 minutes. Slice the frittata into wedges and serve.

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