Roasted Garnet Yam and Bacon Frittata
I call that one a fluffy frittata, because of the large amount of eggs. This one I call a pancake frittata. This frittata is very flat, with a smaller amount of eggs used, to emphasize the intense flavors of the other ingredients.
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 2 medium roasted organic garnet yams peeled and sliced
- 6 organic eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1/8 - 1/4 teaspoon ground chipotle chile pepper
- 3-4 slices cooked pasture raised bacon crumbled
Instructions
- Heat oven to 350 degrees.
- Melt the butter over low heat in a large oven-proof skillet.
- Add the yams, heat slowly for 3-4 minutes, turning yams once.
- In a medium bowl, whisk the eggs, salt, thyme and chipotle pepper together. Set aside.
- Sprinkle the crumbled bacon over the warmed yams, then pour the egg mixture over top.
- Place the skillet on the middle rack in the heated oven.
- Bake the frittata for 8-10 minutes, or until the eggs are set.
- Loosen the edges of the frittata with a spatula and slide it gently onto a serving plate.
- Cut into six wedges and serve.
Nutrition
Calories: 142kcal | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 362mg | Potassium: 82mg | Vitamin A: 355IU | Calcium: 25mg | Iron: 0.8mg