Bacon and Sweet Potato Frittata
Hello perfect weekend brunch! This Bacon and Sweet Potato Frittata is just what a lazy Sunday morning breakfast calls for. It’s quick and simple and also free from dairy and gluten. And bonus: it's freezer-friendly for a make-ahead breakfast.
Ingredients
- 6 strips of bacon diced
- 3 shallots sliced thin
- 1 teaspoon salt
- 1 sweet potato about 8 ounces, diced fine
- 1 handful spinach
- 10 large eggs
- Big pinch of salt and pepper
- 1 teaspoon fresh thyme more for garnish
Instructions
- Preheat oven to 375°F.
- Add bacon to a large (10-12") oven-safe skillet and turn the heat to medium. Cook bacon until crispy, stirring every few minutes. Drain off all excess fat, except for 1 tablespoon.
- Add shallots and salt cook for 3 minutes.
- Add a splash of oil if the pan is dry, and then add sweet potato. Cook until beginning to soften, about 8 minutes. Add 2 tablespoons of water and let cook until the sweet potatoes are fully softened.
- Add in spinach and toss until wilted.
- Whisk together the eggs in a bowl and add a big pinch of salt, pepper and thyme.
- Pour the eggs into the skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes. Shut off heat.
- Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set.
- Slice, top with additional thyme leaves, and serve hot.
Notes
This frittata can be frozen, for up to 2 - 3 months. To freeze, let fully cool. You can (optionally) intially freeze on a sheet tray so it is frozen flat, and then wrap in plastic wrap twice. When ready to serve, let it slowly defrost in the refrigerator for 12-24 hours. Then slowly reheat in a 300-degree oven until heated through.
This recipe was originally published in 2014, and republished in 2020 with an updated recipe and photos.
Nutrition
Serving: 1/4 recipe | Calories: 293kcal | Carbohydrates: 10g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 400mg | Sodium: 900mg | Fiber: 3g | Sugar: 2g