Super Quick Sweet Potato And Bacon Frittata Recipes

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BACON AND SWEET POTATO FRITTATA



Bacon and Sweet Potato Frittata image

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.

Provided by Lexi's Clean Kitchen

Categories     Brunch

Time 50m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1/4 recipe, Calories 293 calories, Sugar 2g, Sodium 900mg, Fat 19g, SaturatedFat 6g, Carbohydrate 10g, Fiber 3g, Protein 21g, Cholesterol 400mg

SUPER QUICK SWEET POTATO AND BACON FRITTATA



Super Quick Sweet Potato and Bacon Frittata image

Smart shortcuts deliver a frittata that's perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.

Provided by Karen Rankin

Time 20m

Yield Serves 4 (serving size: 2 wedges)

Number Of Ingredients 12

2 cups chopped peeled sweet potato
Cooking spray
5 Canadian bacon slices (about 3 oz.), chopped
2 tablespoons canola oil, divided
1 cup thinly sliced shallots
6 large eggs
1 ounce Gruyère cheese, shredded (about 1/4 cup)
1 tablespoon chopped fresh sage
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 ounce goat cheese, crumbled (about 1/4 cup)
2 tablespoons chopped fresh chives

Steps:

  • Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
  • Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
  • Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
  • Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.

Nutrition Facts : Calories 331, Carbohydrate 21 g, Fat 19 g, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 7 g, UnsaturatedFat 13 g

SWEET POTATO, KALE AND BACON FRITTATA



Sweet Potato, Kale and Bacon Frittata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

POTATO AND BACON FRITTATA



Potato and Bacon Frittata image

Make and share this Potato and Bacon Frittata recipe from Food.com.

Provided by Babyoil

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 large yellow onion, halved,sliced thinly
5 slices bacon, chopped coarsely
1 -2 clove garlic, crushed
2 lbs potatoes, peeled,chopped coarsely
6 eggs
2 tablespoons water
salt & freshly ground black pepper

Steps:

  • Heat half the olive oil in a non-stick frying pan.
  • Cook onion, bacon and garlic, stirring, until onion is soft.
  • Add potato and cook, stirring for about 10 minutes or until tender.
  • Transfer the potato mixture to a medium bowl, clean the frying pan.
  • Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
  • In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
  • Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
  • Place frittata under a hot grill (broiler) until set and top is browned.
  • Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
  • Not suitable to freeze nor microwave.

SWEET POTATO, BACON, AND VEGGIE SKILLET



Sweet Potato, Bacon, and Veggie Skillet image

When you're in the mood for an easy dinner, this one-skillet frittata pretty much cooks itself with minimal attention.

Provided by lkb

Categories     Frittata

Time 55m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 cups chopped broccoli
1 cup chopped onion
2 cloves garlic, minced, or more to taste
2 cups cubed cooked sweet potato
2 cups fresh spinach
6 slices cooked bacon, chopped
10 large eggs
1 cup half-and-half
1 tablespoon chopped fresh sage
½ teaspoon salt
¼ teaspoon ground black pepper
fresh sage leaves for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
  • Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
  • Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
  • Let stand 5 minutes before serving. Garnish with sage leaves.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 6.8 g, Cholesterol 253.6 mg, Fat 15.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 5.6 g, Sodium 445.1 mg

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