Wednesday, January 15, 2014

Sweet potato frittata

Every time I say the word "fritatta" it makes me think of the song "Hakuna Matata" from Lion King. I love to say that word. Fritatta. Fritatttttaaaaaaah.

I also love to eat this fritatta, as does the rest of my family. Made it on Christmas morning. Made it the following weekend, and the week after that. Try it. It's good. It is also safe for the gluten free and dairy free people in your life. Unfortunately, not for vegans.


1 sweet potato (shredded)
1 sweet vidalia onion (diced)
2 tbsp olive oil
8 eggs
1/3 cup almond milk (unsweetened)
1 package of bacon
a handful of grape tomatoes, halved

Preheat oven to 400F

Line a cookie sheet with foil. Bake the bacon on the cookie sheet for approximately 15 minutes (or until done, but not crispy).

While the bacon is cooking, dice the onion, and shred the sweet potato. Saute in a cast iron skillet with the oil. Add more oil if the onions and sweet potato are sticking.

While sauting, crack the eggs into a bowl. Add the almond milk and beat. Set aside.

When the bacon is finished, keep the oven on. Set the bacon on a paper towel lined plate Blot off excess oil. Then cut into bite sized pieces using kitchen shears.

Toss the bacon into the skillet with the onion and sweet potato.

Add the egg and almond milk mixture to the skillet. Cook for 2-3 minutes.

While cooking, sprinkle the halved grape tomatoes evenly in the pan.

Transfer entire skillet into preheated oven. Bake for 15 minutes or until cooked through.

Remove from oven. Let stand for 10 minutes.

Slice, serve, and enjoy!

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