Sweet Potato Frittata with turkey bacon, red peppers and jalapeños is a savoury breakfast skillet with a hint of heat. It’s dairy-free, easy to make and works for breakfast, lunch or dinner!
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 1/2 tablespoons extra virgin olive oil
- 3 strips uncured turkey bacon, cut into small pieces
- 3 cups chopped sweet potato, 1/2-inch cubes
- 1 red pepper, seeded and chopped
- 1/2 jalapeño pepper, cut into rings
- 6 large eggs
- In a small bowl, combine the salt, garlic powder and pepper. Set aside.
- Add 1 tablespoon of oil to a 10-inch cast iron skillet and heat over medium heat.
- Add the turkey bacon to the skillet and brown on both sides. Transfer to a plate and set aside.
- Toss the sweet potatoes with 1 tablespoon of oil and half of the salt, garlic and pepper seasoning. Add to the skillet. Cover and cook over medium heat for 5 minutes or until the sweet potatoes start to soften. Stir frequently to ensure they cook evenly and don’t burn.
- Add the red pepper to the sweet potatoes and continue cooking for 2-3 minutes, or until the peppers start to soften.
- In a medium-sized bowl, whisk together the eggs with the remaining seasoning.
- Use the remaining 1/2 tablespoon of oil to carefully grease the sides of the skillet (to ensure the egg doesn’t stick).
- Pour the egg mixture over the sweet potatoes and peppers, and top with the bacon and jalapeño slices.
- Cook on the stovetop over medium heat for 5-7 minutes, or until the eggs start to set around the edges.
- Place the frittata in the oven and broil for 3-5 minutes, or until the eggs are set and the frittata is browned on top.
- Remove from oven and let rest for a few minutes before cutting into slices and serving.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
- Since a frittata transitions from the stovetop to the oven for broiling, you’ll want to use an oven-safe skillet, such as a cast iron skillet.
- The jalapeño adds a bit of heat. You can leave it out or add the entire pepper depending on your preference for spicy food.
- Be careful not to brown the turkey bacon too much. It will be placed on the top of the frittata and broiled so it will finish browning at the end.
- If you cut your sweet potatoes into larger pieces, you’ll need to cook them longer before adding the peppers and eggs.
- The sweet potatoes cook fast, so keep an eye on them. If they overcook before you add the eggs, they’ll be mushy in the frittata.
- Once you remove the frittata from the oven, let it rest for a few minutes before slicing and serving. The frittata will sink a bit and the edges should pull away from the sides of the skillet, making it easier to slice and remove pieces.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: frittata with sweet potatoes, turkey bacon frittata