Frittatas are a staple of protein-lovers for one simple reason—you can put just about anything you want into them. This recipe combines egg, sweet potato, and kale to form a nutritional powerhouse. Plus, we threw some bacon in there for good measure.
Makes 8 servings
- 5 slices bacon
- 8 eggs
- 1 large sweet potato, peeled and grated
- 2 large handfuls kale, stems removed, chopped
- 1 red bell pepper, sliced
- 2 tablespoon fresh parsley
- Salt and pepper to taste
How to make it
Heat a large, oven-safe skillet over medium heat. Add the bacon and cook until crispy, then remove from heat. Add sweet potato and cook until soft, about 8 minutes.
Add the kale and red bell pepper slices, and cook for another 4 minutes.
Meanwhile, whisk the eggs in a bowl. Season with salt and pepper, and add to the cooking veggie.
Add crispy bacon to skillet. Cook on low heat until just set, about 10 minutes.
Finish the frittata in the oven; broil for around 4-5 minutes until golden.
Cut the finished frittata into wedges. Serve with fresh parsley.