Sweet Potato BLT Frittata

• Gluten free
• Paleo

• Meat

  • 4 strips Nitrate free bacon

• Produce

  • 2 tsp Garlic powder
  • 3/4 cup Grape tomatoes, organic
  • 1 cup Spinach, fresh organic
  • 1 Sweet potato, large white or orange

• Refrigerated

  • 6 Pasture-raised eggs

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Himalayan sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on lexiscleankitchen.com

Description

Ingredients

• 1 large white or orange sweet potato
• 4 strips nitrate-free bacon
• 1 cup fresh organic spinach
• 3/4 cup chopped organic grape tomatoes
• 6 pasture-raised eggs
• 2 teaspoon garlic powder
• 1/2 teaspoon Himalayan sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

Directions

• Preheat oven to 400°F Cut sweet potato into cubes Coat sweet potatoes with oil and dash of himalayan sea salt Place on lined baking sheet and bake for 35 minutes or until tender; remove and set aside- keep oven on and lower to 350 Make bacon using desired method, set aside and chop Whisk together eggs, salt, pepper, and garlic powder Grease a cast iron skillet with butter or oil Heat stove to medium heat, add in sweet potatoes, bacon, spinach and tomatoes Pour in eggs Let cook for 2-3 minutes until bottom has cooked slightly Transfer to the oven and cook for an additional 15-20 minutes until eggs are cooked through