You guys know my feelings on bacon. This is only the third recipe I have contributed to this blog since we launched it in November, but of those three posts, two involve bacon. That’s a 66.7% baconation rate.
I should probably try to widen my culinary horizons if I’m going to keep my street cred as a health-and-fitness expert.
But, as long as I’m already risking damage to my reputation, I’m gonna go ahead and add one more thing: I hate mushrooms. They taste like dirt and they make everything they touch taste like dirt. Plus, they have a weird texture. To anyone who has ever described a mushroom’s texture as “meaty,” I say, you must be a vegetarian. Either that, or you are eating the wrong kinds of meat, my friend. The only way to make mushrooms remotely palatable is to cook them in butter. a LOT of butter. So much butter that it negates any healthy benefits you might get from eating mushrooms in the first place.
Whew. Glad I got that off my chest.
Why am I talking about mushrooms, you ask? Because today’s recipe was inspired by this “Alotta Frittata” recipe from Dooce. The original was more like a “Mushroom, Kale, and Sweet Potato Frittata.” But I looked past its fungal flaws and saw the potential to make a truly great more-or-less BRD-approved breakfast.
And if there’s one thing we can always use more of around here, it’s BRD-approved breakfast recipes that don’t require getting up early to slave over the stove every morning.
So I nixed the mushrooms, to make it taste better.
And then I added extra kale and sweet potatoes, to make up for the loss of the mushrooms.
And a little bit of cheese, because, well, I wanted to.
And three more eggs, because one person’s “Alotta” is another person’s “It Could Be Bigger.”
And then I had to cook it a little longer, because it was bigger.
So now, my recipe doesn’t really look anything like the original. But that doesn’t change the fact that your mouth is watering right now, does it?
Using Lisa’s rating system, I’m giving this recipe a rating of “Yu-MMMM-y.” Sweet potatoes + salty bacon = decadence for breakfast. You can even hide kale in it, and it still tastes good.
Oh, and the best part? You can cook this whenever you want and keep it in the fridge until breakfast time rolls around. Even reheating it is optional. So when you need a healthy, protein-packed, grab-and-go type of breakfast, you can slice out a wedge, wrap it in a napkin, and run out the door. Faster than a bowl of cereal.
Now that’s seriously simple.
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1½ cups chopped kale
- 1½ cups shredded sweet potato
- 6 strips of bacon, chopped
- 12 eggs, whisked
- ¼ cup shredded cheddar cheese
- salt and pepper to taste
- Start by frying the chopped bacon in its own skillet.
- In a second skillet (I used a 12-inch skillet), heat the oil over medium heat. Saute the onions and sweet potato for 6-8 minutes, until they become soft. Add the kale and saute another 3 minutes or so.
- Add the bacon to the veggies and stir.
- Pour the eggs over the mix, making sure everything is covered.
- Sprinkle with cheese.
- Cover the pan and reduce heat to low. Cook for another 25-35 minutes, or until the eggs are done.
- Cut into wedges and enjoy!