| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 5 slices thick-cut bacon, cut into 1/3-inch pieces (about 1 heaping cup)
- 8 large eggs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, if needed
- 1 small sweet potato, cut into 1/3-inch cubes (about 1 1/2 cups)
- 3 cups roughly chopped curly kale
- 1 cup grated white Cheddar
Instructions
- Preheat the oven to 400 degrees F.
- Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
- In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
- Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
- Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 321 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 286 mg |
| Sodium | 408 mg |
Reviews
This recipe is amazing and reheats great the next day. I bet it would be amazing with Gouda as well!
Delicious, easy! My hubby and I tried it last night for the first time and loved it! Thanks for the no fuss, yummy recipes Valerie!
Absolutely perfect! I loved the bacon and sweet potato combo. I was hesitant about using kale (I much prefer spinach) but it was perfect. I have been making frittata’s for a while as a quick and healthy dinner (with leftovers since I am cooking for one) and this is my new favorite recipe. Will definitely be making again.
We loved this recipe! SO delicious!