Sweet Potato and Bacon Frittata (Paleo)

This frittata is a tasty and healthy way to start off your day and it’s nice to have ready in the fridge for a quick out the door breakfast that will keep you full for hours! I absolutely LOVE this recipe (and it’s husband approved)!!! Props to “Uncle Jesse” for the inspiration for this one! 🙂

Ingredients:

 

• 10 eggs
• 1 small sweet (or yellow) onion, chopped
• 4 strips of thick cut bacon, chopped
• 1 medium sweet potato, chopped – not a yam… yams are orange… you want a sweet potato that look like this:

• One green onion, chopped

Directions:

• Preheat oven to 350.
• Heat a large skillet over medium heat and add bacon (be careful not to get grease splatter on you). Once the bacon is cooked, remove the bacon from the pan with a slotted spoon and place on a paper towel.
• Pour 3/4 of the grease out of the pan and into a jar, mug, old tuna can… just don’t pour it in the sink or directly into your trash please. I like to use bacon grease in some of my cooking – just a little adds the best smoky flavor.
• Add sweet potato and onion into the pan and make sure they are mixed and covered in the remaining bacon grease. Cover and cook over medium heat for about 5-7 minutes, stirring occasionally to avoid from anything sticking or burning.
• While it’s cooking, crack the eggs into a large bowl and whisk together. I usually add just a tablespoon or two of water or almond milk to the eggs when I beat them to add a little puff to the final egg dish.
• Once the sweet potato is cooked through and the onions are translucent, turn off the heat, add the bacon and eggs. Add your green onion and carefully use a spoon to dunk them into the egg.

• Bake for 25 minutes. The edges should be golden brown and if you shake the pan a little, the whole egg dish should move as a whole (no jiggly soupy middle). Cut like a pie and serve! Enjoy while hot!