Sweet Potato Bacon Frittata

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A warm and filling frittata perfect for a cold winter's day! Serve for breakfast, lunch, or dinner! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: French

Keyword: bacon, eggs, frittata, garlic, onion, sweet potatoes, thyme

Season: Fall, Winter

Diet: Gluten Free

Protein: Eggs, Pork

Servings:

Calories: 340kcal

Author: Molly Luzbetak

Equipment

Kitchen Knife
Cast Iron or Oven Safe Pan
Oven

Ingredients

8 eggs*
¼ cup heavy cream
¼ cup cotija cheese or parmesan cheese
salt + pepper
6 slices bacon* chopped
1 lb sweet potatoes* cut into ½-inch chunks
1 onion* chopped
4 cloves garlic* minced
2 tsp thyme* dried
¼ tsp red pepper flakes
3 oz goat cheese crumbled

Instructions

Heat a cast-iron or oven safe pan to medium heat and cook the bacon until crisp. Transfer it with a slotted spoon to a paper towel-lined plate. Pour off all but 2 tbsp bacon fat, reserving the poured-out fat for another recipe.
Add the sweet potatoes and cook over medium-high until golden and just tender, about 10 minutes. Transfer to a medium bowl.
Add 1 tbsp of bacon fat back to the pan and cook the onion, garlic, thyme, and red pepper flakes until the onion is soft, around 5 minutes. Add the potatoes and half the bacon back to the pan and spread out evenly.
In a large bowl, whisk together the eggs, cream, cotija, and a large pinch of salt and pepper. Pour the egg mixture over the vegetables and cook the frittata over medium-high heat, lifting the cooked egg around the edges to let the uncooked eggs flow underneath for 3 minutes. Reduce heat to medium and cook until eggs are mostly set, around 5 minutes.
Preheat the oven broiler to high.
Crumble the goat cheese on top of the frittata and sprinkle on the remaining bacon. Broil for 2-3 minutes on high, until the cheese is browned and the center of the frittata is set.

Notes

Adapted from Local Dirt

Food Styling and Photography by Sierra Buchholz

Nutrition