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Sweet Potato Frittata

7/26/2019

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I don't consider myself to be a very prolific writer.  Heck, I don't even think of myself as an average writer which makes it even more surprising that I continue to journal my thoughts on this blog.  I've been blogging for 9 years now and I still have a hard time getting my thoughts on the computer in any sort of logical and sensible way.  And when I do get inspired to write, (which isn't very often) I feel like I need to sit down and start blogging immediately before the mood fades.  

Fortunately, I've picked up a few writers tricks over the last few years to make blogging a little less painful.  I've learned that I'm better at writing blog posts in an environment devoid of distractions.  (ie - not my home)  I seem to be more productive when I'm waiting on new tires at the auto shop or waiting for an appointment in the dentist office.  My laptop and a space where I can't see piles of laundry or ceiling fans that need to be dusted is key to successful blog writing apparently.  
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After some strategic military style planning and organization my family actually managed to escape to the beach this week.  My family and I are having a blast exploring the fun little beach town of St. Augustine.  We've  kayaked, swam, biked on the beach and toured wineries.  A true Amy style vacation where we go to bed exhausted every night.  🤣

Vacation is my time to catch up on my reading and my writing too.  I dove into a new Joanne Fluke culinary mystery and I've capitalized on the fact that I'm not at home and caught up on some blog writing this week too.  I hope that you enjoy this little frittata recipe.  I made mine with turkey bacon and gruyere cheese but you can customize yours however you like.  
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Sweet Potato Frittata
2 cups sweet potatoes, diced
5 turkey bacon slices, chopped
2 Tablespoons canola oil
1 cup chopped onion
6 eggs
1/4 gruyere cheese, shredded
1 Tablespoon fresh sage, chopped
1/2 teaspoon pepper
1/4 teaspoon salt
Place sweet potato in a bowl with 1/2" water, cover and microwave for 5-6 minutes.  
Drain and pat potato dry.  Lightly coat with cooking spray. 
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Heat cast iron skillet.  Add bacon and 1 T. oil and cook until browned. 
Drain bacon on towels.  Reserve drippings.  
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Add onions and sweet potatoes and cook 5 minutes.  
Whisk together eggs, cheese, sage, pepper and salt.
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Add 1 T. oil to potatoes and onions.  Pour egg mixture into skillet.  Cook over medium heat until partially set.  (2 minutes)
Sprinkle with bacon and transfer to broiler until completely set.  
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Remove from oven and cut into slices. 
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I am such fan of the frittata.  I don't know why I don't make them more often.  They're delicious and they reheat way better than most eggs.  This tasty frittata was a perfect breakfast for 3 days.  

Ciao!
Click here for a printable version of this recipe
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