Rustic Vegetable Frittata

Name: Rustic Vegetable Frittata
Ingredients: 1 medium sweet potato, peeled and cut into 1/4-inch slices; 2 tablespoons water; 7 large eggs; 3 tablespoons fat-free milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 6 center-cut bacon strips, coarsely chopped; 1 small green pepper, chopped; 1/2 cup chopped red onion; 2 cups coarsely chopped fresh kale

10 ingredients

4 steps

Ingredients

1 medium sweet potato, peeled and cut into 1/4-inch slices
2 tablespoons water
7 large eggs
3 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 center-cut bacon strips, coarsely chopped
1 small green pepper, chopped
1/2 cup chopped red onion
2 cups coarsely chopped fresh kale

Directions

1

Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain.
2

Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan.
3

In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes.
4

Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.