Spinach & Sweet Potato Frittata

Posted by Luke

Tuesday, July 30th, 2013

Tonight it was just my daughter and I, and I needed a quick, weeknight paleo meal that would appeal to a six-year-old. I plucked from several different frittata recipes, and came up with a gluten-free, paleo-friendly frittata with sweet potato, spinach, and bacon. The meal was a hit, and happily, Stella-approved. This dish has a nice balance of flavors: hearty with the eggs, savory with bacon, and slightly sweet with the potato and onion. I threw in a few shredded leaves of basil, too, for extra flavor. This dish was quick and easy, and I utilized a bag of frozen sweet potato fries I had for convenience. Of course, you can use a fresh sweet potato, either cubed or shredded.

Ingredients:

5 or 6 strips of thick-cut bacon, sliced into 1″ pieces
1 1/2 C. sweet potato fries, cut into 1/2″ pieces (or fresh shredded sweet potato)
1 Vidalia or sweet onion
2 cloves of garlic, minced
4 C. spinach leaves
1/2 C. fresh basil leaves, torn
6 eggs
1/2 C. coconut milk
Salt and pepper

Directions:

Preheat your oven to 350° F.

In a large cast-iron skillet, cook your bacon over medium-high heat.

While the bacon is cooking, prepare your sweet potato and onion.

With a slotted spoon, remove the bacon and set aside. Then, in the heated bacon grease, add the onions and sweet potato. Cook until the onions are soft and translucent, about 5 minutes.

While the onions are cooking, whisk the eggs and coconut milk in a bowl. Add salt and pepper.

Stir the minced garlic in to the onions and sweet potato, and cook until fragrant, about 40 seconds.

Then add the spinach and basil leaves to the pan, mix in and stir until wilted, about 2 minutes.

Pour the egg mixture into the skillet, and mix to coat the vegetables. Stir in the bacon, and cook on the stovetop about 2-3 minutes, until the eggs start to firm up.