Sweet Potato Frittata

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.  

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.  

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. 

Heat cast iron skillet.  Add bacon and 1 T. oil and cook until browned. 

Drain bacon on towels.  Reserve drippings.  

Add onions and sweet potatoes and cook 5 minutes.  

Whisk together eggs, cheese, sage, pepper and salt.

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.  

Remove from oven and cut into slices. 

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