Friday, 16 May 2014

Sweet potato and bacon frittata

Frittatas have become a regular dinner in our house, mainly because they take minimum effort to make but have maximum flavoure and are filling.

I love frittatas because I can pop one in the oven while I potter around the house or if I'd have had a long day at work, sit down with a cup of tea and catch up on my shows, while my dinner cooks away.


I'm aware that although the name of my blog is The Road to Less Cake I have probably posted more sweet than savoury recipes. I'm going to try and share more savoury recipes to show you how quick and easy it can be to make a healthy meal, and to give you more of an insight into what I eat on a daily basis.

I probably make more savoury recipes in my kitchen during the week, I like experiment so I don't get bored of eating the same thing over and over again, so it shouldn't be too much of a feat.

Finding time to photograph and edit my photos is proving the most difficult thing at the moment.

 

I introduced meat back into my diet two and a half years ago because my energy levels were so low after having months of migraine attacks and monthly bouts of sinusitis.

I'd already introduced fish back into my diet a couple of years previously after a severe flare-up of eczema to make sure I was getting a good dose of healthy fats to heal my skin (this was before I knew about the health benefits of chia seeds, flaxseeds and avocado), but my body was craving chicken, and after months of deliberation, I introduced it back into my diet.

I pretty much just stuck to eating fish and chicken, as well as my old favourite vegetarian meals, for almost a year. With James and I living together and him being a bigger meat eater and me being a bigger vegetable fan we have come to a compromise - I will eat the odd bit of bacon and the occasional high quality sausage and he will eat more vegetables if I disguise them in a tasty form.

I've not spoke too much about my change from non-meat eater to meat eater because I guess I didn't want to start any arguments but I have way more energy from including a few animal products in my diet. I have shared a few chicken and seafood dishes on the blog but not a real meaty dish. I've been following Michelle @ Peachy Palate's journey from vegan to a more paleo diet and she inspired me to share this recipe with you.


As well as frittatas being easy to make, another thing I love about them is that you can pretty much add whatever vegetables to them that you like.

The basic recipe for this frittata is bacon, eggs, sweet potato, onion and milk, but I've added leftover pepper before, which adds extra sweetness. You could add tomato, mushrooms or even a bit of spinach to this recipe if you like - I'm pretty sure James wouldn't notice a difference in taste if I added spinach, which he says is "green and yucky". One day, one day I will getting him on the veggie loving train.

 

Instead of cutting the potato into chunks or slicing it I grated it.

I urged you to try rated sweet potato works in a fritatta because it soaks up the eggy mixture making the dish slightly denser and almost like a savoury cake or an eggy meatloaf. 


The sweetness of the potato really works with the slight saltiness to the bacon, giving it a sweet and savoury mix.

You can use either smoked or unsmoked bacon for this recipe. I personally prefer smoked but it is a matter of your preferred tastes.

I grill the bacon first before adding it to the eggy mix because it makes it crispier. Also, I like to pat off the excess fat after grilling the rashers because it stops the frittata mix becoming too greasy and I'm not a huge fan of too much fat on meat. 

 

As well as being super tasty, this frittata is paleo friendly, diary free and gluten free.

It also freezes really well. I make enough for four people, James and I eat a portion each and then I freeze the other two for another day.

Sweet potato and bacon frittata

by Nikki Mitchell
Prep Time: 10 - 15 mins
Cook Time: 40 - 50 mins
Keywords: bake grill dinner lunch diary-free gluten-free paleo nut-free soy-free sweet potato eggs bacon
Ingredients (Serves 4)
  • 8 rashers of bacon (smoked or unsmoked), preferably nitrate free and organic
  • 2 medium sweet potatoes
  • 8 medium eggs, preferably free range or organic
  • 1 large red onion
  • 1/2 (125 ml) cup unsweetened almond milk (or milk of choice)
  • 1 tbsp olive/coconut oil
Instructions
  • Preheat your grill to a medium heat and the oven to 180C/300F.
  • Grill the rashers of bacon for 10 to 15 minutes until crisp.
  • Meanwhile, peel and finely chop the onion.
  • Peel and grate the sweet potatoes.
  • Once the bacon is cooked, put on a clean plate
  • Dab off any excess fat with some kitchen roll/towel (optional)
  • Beat the eggs in a large bowl or jug and whisk in the almond milk. Then, add the grated sweet potato and chopped onion and mix in.
  • Cut the bacon into small strips - this is easiest using a scissors to snip the rashers.
  • Add the bacon to the eggs and vegetable mix and fold in.
  • Grease the bottom and the sides an oven-proof dish with the oil.
  • Pour the eggy mix into the greased dish.
  • Bake the frittata in the oven for 40 to 50 minutes.
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9 comments :

  1. This look very tasty and so filling, yum!

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  2. Still haven't managed to find nitrate free bacon here!! Organic but not nitrate free! Frittata looks divine!!!

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    Replies
    1. It is hard! Have you spoken to your local butcher?

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  3. This looks amazing! Thanks for sharing.

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  4. I am definitely making this over the weekend! Thanks Nikki!

    ReplyDelete
  5. Need to make this asap! I will let you know if I do.

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  6. Yummy! I love the idea of sweet potato in a fritatta! : )

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    Replies
    1. Grating it makes all the difference as it soaks up all the eggy goodness.

      Delete

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