We've been trying to cook an egg-focused dinner at least once a week. Eggs are such delicious and inexpensive protein. This was just your basic frittata recipe with sweet potatoes, mushrooms and bacon. Add cheese, herbs or caramelized onions to make it even fancier.
Sweet Potato, Mushroom & Bacon Frittata
Serves 4, adapted from Alton Brown's recipe from Food Network
- 6 eggs, beaten
- 1/2 cup cooked sweet potato, cubed
- 1/4 cup cooked bacon, chopped
- 1/4 cup cooked mushrooms, sliced
- 1 teaspoon olive oil
- pinch of salt
- 1/2 teaspoon pepper
Preheat oven to broil setting. Adjust top oven rack so that pan sits 5-6 inches below the broiler element.
In a medium bowl, using a fork, blend together eggs, salt and pepper. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add olive oil to pan. Add bacon, sweet potato and mushrooms to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.