Leftover sweet potato and bacon frittata for your post-Thanksgiving breakfast
With the feasting of the holidays come lots and lots of leftovers. Oftentimes I try to get creative with the leftovers I get stuck with and usually incorporate them into casseroles, pastas, soups or frittatas.
Frittatas are so simple to make, and not just for breakfast or brunch, but even for lunch or dinner. Here I used up leftover roasted sweet potatoes and combined them with organic eggs, diced bacon and freshly grated Gruyère cheese. Adding in some fresh baby spinach is a great way to sneak in extra veggies for kids or picky eaters.
Bacon-sweet potato frittata recipe
Organic eggs, diced leftover sweet potatoes, bacon, spinach and Gruyère cheese are baked up golden brown in this simple frittata — a delicious brunch idea.
Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes
- 6 whole eggs
- 6 egg whites
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup diced leftover holiday sweet potatoes
- 6 strips uncooked applewood smoked bacon, diced
- 1 small sweet onion, minced
- 1 large handful fresh baby spinach
- 1/2 cup shredded Gruyère cheese or Swiss cheese
- Preheat the oven to 350 degrees F, and spray a medium-size cast-iron skillet with nonstick cooking spray.
- In a mixing bowl, combine the whole eggs, egg whites and seasonings. Using a whisk, mix the eggs well until foamy.
- Fold in the diced sweet potatoes, bacon, onion and spinach.
- Pour the egg mixture into the skillet, and sprinkle it with the cheese.
- Bake for 30 minutes or until the frittata is a golden brown color.
- Remove from the oven, cut into wedges, and serve warm.