Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Sweet Potato Frittata with turkey bacon in a cast iron skillet.

Sweet Potato Frittata with Turkey Bacon

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

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!


Ingredients

Scale
  • 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

Instructions

  1. In a small bowl, combine the salt, garlic powder and pepper. Set aside.
  2. Add 1 tablespoon of oil to a 10-inch cast iron skillet and heat over medium heat.
  3. Add the turkey bacon to the skillet and brown on both sides. Transfer to a plate and set aside.
  4. 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.
  5. Add the red pepper to the sweet potatoes and continue cooking for 2-3 minutes, or until the peppers start to soften.
  6. In a medium-sized bowl, whisk together the eggs with the remaining seasoning.
  7. Use the remaining 1/2 tablespoon of oil to carefully grease the sides of the skillet (to ensure the egg doesn’t stick).
  8. Pour the egg mixture over the sweet potatoes and peppers, and top with the bacon and jalapeño slices.
  9. Cook on the stovetop over medium heat for 5-7 minutes, or until the eggs start to set around the edges.
  10. 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.
  11. Remove from oven and let rest for a few minutes before cutting into slices and serving.
  12. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

Notes

  1. 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.
  2. The jalapeño adds a bit of heat. You can leave it out or add the entire pepper depending on your preference for spicy food.
  3. 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.
  4. If you cut your sweet potatoes into larger pieces, you’ll need to cook them longer before adding the peppers and eggs.
  5. 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.
  6. 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.
  7. 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