Bacon Sweet Potato Frittata
Ingredients
The frittata
-
12
eggs
eggs
-
3
cups
spinach
-
4
pieces
green onions
-
3
cups
mushrooms
-
2
teaspoons
sea salt
-
1
teaspoon
ground pepper
The base
-
2
medium
sweet potatoes
-
1
tablespoon
avocado oil
-
10
pieces
bacon
Instructions
- Preheat the oven to 400°F and prepare baking sheets with parchment paper.
- Cube the sweet potatoes and spread them on the baking sheet, drizzle with oil, and season with 1 teaspoon of sea salt. Bake for 25-30 minutes until tender.
- While the potatoes are baking, cook the diced bacon in a large oven-safe skillet over medium heat until crispy. Remove bacon and leave some fat in the skillet.
- Chop the spinach, green onions, and mushrooms. In a bowl, whisk the eggs and mix in the chopped vegetables, cooked bacon, and remaining salt and pepper.
- Once the sweet potatoes are done, reduce the oven temperature to 375°F and add them to the egg mixture. Stir to combine.
- Heat the skillet again and pour the egg mixture into it. Cook for 2-3 minutes until the bottom sets slightly.
- Transfer the skillet to the oven and bake for an additional 20-25 minutes until the eggs are fully set. Check after 15 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
200mg
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