Sweet Potato, Kale, & Bacon Frittata

Sweet Potato, Kale, and Bacon Frittata

In case you didn’t know, I’m taking submissions for recipes and other food prep tips in an effort to make things practical and keep things creative for you. Today, we’re kicking things off with a submission from Health Coach AllieNic over at Frisky Lemon. I love the minimal ingredient list, yet BIG taste that comes from this dish. (who doesn’t love bacon??) Also, it also can be eaten for breakfast, lunch, OR dinner. (as should most paleo/primal meals if you think about it) Thanks Allie!

Sweet Potato, Kale, and Bacon Frittata
INGREDIENTS
2 large leaves of curly kale
1/2 sweet onion, diced
4 small sweet potatoes
6 strips bacon
10 eggs
3/4 cup coconut milk
salt & pepper
DIRECTIONS

1. Preheat your oven to 400 F.
2. Bake the sweet potatoes– either in the oven at 400 F for 20-30 minutes, or in the microwave.
3. Once the potatoes are done baking, chop them into 1/2 inch cubes.
4. Fry up your bacon, chop your kale and dice your onion.
5. Beat the eggs and coconut milk in a large bowl.
6. Put all of the vegetables and the bacon into a 9″”x13″” glass baking dish and pour the egg mixture over it. Make sure that the veggies are covered.
7. Bake for 40-50 minutes and enjoy!

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