Sweet Potato and Roasted Red Pepper Frittata
Sweet Potato and Roasted Red Pepper Frittata
INGREDIENTS 8 Eggs 1 small Sweet Potato... 1 small Onion...chopped 1/2 lb Bacon...chopped 1/2 cup Roasted Red Peppers...chopped 2 Garlic Cloves...minced 2 tbs Fresh Basil...chopped 1 tbs Mustard 1/2 tsp Salt 1/2 tsp Pepper
PREHEAT 450
Peel and chop sweet potato into 1/2 inch chunks.
Whisk together eggs, mustard, basil, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
In a 10 inch skillet, brown bacon until crisp. Remove bacon with slotted spoon and set aside. Drain all but two tablespoons of fat out of pan, saving fat for later use.
Add potatoes to skillet, season with salt and pepper and saute until fork tender. Remove potatoes from skillet and set aside with cooked bacon.
Add a tablespoon of bacon fat to skillet and saute onions and garlic until onions become golden and translucent. Once onions are cooked, add spinach and cook just until wilted.
Return bacon and potatoes with roasted red peppers to skillet and spread evenly. Give the egg mixture a quick stir and pour evenly onto potato mixture and cook on low until edges of egg are cooked.
Place in preheated oven for about 5 minutes until frittata is cooked through and top is golden.
