Sweet Potato Frittata

Sweet Potato Frittata takes around 55 minutes from beginning to end. For $1.02 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 270 calories, 14g of protein, and 13g of fat each. It is brought to you by grokgrub.com. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have bacon, eggs, sweet potato, and a few other ingredients on hand, you can make it. 102 people were glad they tried this recipe. Many people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Similar recipes are Sweet Potato Kale Frittata, Sweet Potato Kale Frittata, and Sweet Potato & Rosemary Frittata.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 slices of bacon

8 eggs

½ bunch green onions

1 1-lb sweet potato

Equipment:

oven

pie form

frying pan

paper towels

Cooking instruction summary:

Preheat the oven to 400 F. Heat a skillet over medium heat and cook the bacon until brown and crispy.While the bacon cooks, slice the sweet potato lengthwise into quarters and each quarter into rounds. Spoon a teaspoon of the grease out of the skillet into a pie pan as the bacon renders, cool enough to touch, and then thoroughly coat the pie pan.Arrange the sweet potato slices in the pie pan, and spoon several more teaspoons of the bacon grease over the slices. Cook the sweet potatoes for 15 minutes in the preheated oven.Whip the eggs until fully combined, then pour around the sweet potatoes slices after they have pre-cooked for 15 minutes. Return the pie pan to the oven and cook for an additional 30 minutesWhile the frittata bakes, remove the bacon pieces from the skillet and set aside on a paper towel-lined plate to drain. Once cooled to the touch, crumble or chop into pieces. Pour the grease out of the skillet and cook the green onions for a few minutes over low heat until wilted.After the frittata has baked for 30 minutes until firm, remove from the oven and top with the crumbled bacon and wilted green onions. Serve warm.

 

Step by step:


1. Preheat the oven to 400 F.

2. Heat a skillet over medium heat and cook the bacon until brown and crispy.While the bacon cooks, slice the sweet potato lengthwise into quarters and each quarter into rounds. Spoon a teaspoon of the grease out of the skillet into a pie pan as the bacon renders, cool enough to touch, and then thoroughly coat the pie pan.Arrange the sweet potato slices in the pie pan, and spoon several more teaspoons of the bacon grease over the slices. Cook the sweet potatoes for 15 minutes in the preheated oven.Whip the eggs until fully combined, then pour around the sweet potatoes slices after they have pre-cooked for 15 minutes. Return the pie pan to the oven and cook for an additional 30 minutes

3. While the frittata bakes, remove the bacon pieces from the skillet and set aside on a paper towel-lined plate to drain. Once cooled to the touch, crumble or chop into pieces.

4. Pour the grease out of the skillet and cook the green onions for a few minutes over low heat until wilted.After the frittata has baked for 30 minutes until firm, remove from the oven and top with the crumbled bacon and wilted green onions.

5. Serve warm.


Nutrition Information:

Quickview
270k Calories
14g Protein
12g Total Fat
23g Carbs
10% Health Score
Limit These
Calories
270k
14%

Fat
12g
20%

  Saturated Fat
4g
26%

Carbohydrates
23g
8%

  Sugar
5g
6%

Cholesterol
334mg
112%

Sodium
260mg
11%

Get Enough Of These
Protein
14g
29%

Vitamin A
16596IU
332%

Selenium
29µg
43%

Vitamin B2
0.48mg
28%

Phosphorus
244mg
24%

Vitamin B5
2mg
23%

Vitamin B6
0.42mg
21%

Manganese
0.32mg
16%

Potassium
533mg
15%

Vitamin B12
0.84µg
14%

Folate
55µg
14%

Fiber
3g
14%

Iron
2mg
13%

Copper
0.24mg
12%

Vitamin D
1µg
12%

Zinc
1mg
11%

Vitamin B1
0.16mg
10%

Magnesium
40mg
10%

Calcium
86mg
9%

Vitamin E
1mg
9%

Vitamin K
8µg
8%

Vitamin B3
1mg
6%

Vitamin C
3mg
4%

covered percent of daily need
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