BACON AND SWEET POTATO FRITTATA
Hello perfect weekend brunch! This Bacon and Sweet Potato Frittata is just what a lazy Sunday morning breakfast calls for. It's quick and simple and also free from dairy and gluten. And bonus: it's freezer-friendly for a make-ahead breakfast.
Provided by Lexi's Clean Kitchen
Categories Brunch
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Add bacon to a large (10-12″) oven-safe skillet and turn the heat to medium. Cook bacon until crispy, stirring every few minutes. Drain off all excess fat, except for 1 tablespoon.
- Add shallots and salt cook for 3 minutes.
- Add a splash of oil if the pan is dry, and then add sweet potato. Cook until beginning to soften, about 8 minutes. Add 2 tablespoons of water and let cook until the sweet potatoes are fully softened.
- Add in spinach and toss until wilted.
- Whisk together the eggs in a bowl and add a big pinch of salt, pepper and thyme.
- Pour the eggs into the skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes. Shut off heat.
- Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set.
- Slice, top with additional thyme leaves, and serve hot.
Nutrition Facts : ServingSize 1/4 recipe, Calories 293 calories, Sugar 2g, Sodium 900mg, Fat 19g, SaturatedFat 6g, Carbohydrate 10g, Fiber 3g, Protein 21g, Cholesterol 400mg
SWEET POTATO, KALE AND BACON FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
- In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
- Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
- Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.
SUPER QUICK SWEET POTATO AND BACON FRITTATA
Smart shortcuts deliver a frittata that's perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.
Provided by Karen Rankin
Time 20m
Yield Serves 4 (serving size: 2 wedges)
Number Of Ingredients 12
Steps:
- Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
- Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
- Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
- Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.
Nutrition Facts : Calories 331, Carbohydrate 21 g, Fat 19 g, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 7 g, UnsaturatedFat 13 g
BACON AND POTATO FRITTATA WITH GREENS
This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.
Provided by Chef John
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
- Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
- Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
- Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
- Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g
POTATO & BACON FRITTATA
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
POTATO AND BACON FRITTATA
Make and share this Potato and Bacon Frittata recipe from Food.com.
Provided by Babyoil
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat half the olive oil in a non-stick frying pan.
- Cook onion, bacon and garlic, stirring, until onion is soft.
- Add potato and cook, stirring for about 10 minutes or until tender.
- Transfer the potato mixture to a medium bowl, clean the frying pan.
- Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
- In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
- Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
- Place frittata under a hot grill (broiler) until set and top is browned.
- Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
- Not suitable to freeze nor microwave.
SWEET POTATO FRITTATA WITH BACON
Surprise the whole table with this Sweet Potato Frittata with Bacon recipe. Sweet Potato Frittata with Bacon includes rich Neufchatel cheese, fresh rosemary, sweet potatoes and crispy bacon-what more could you want?
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Crumble bacon.
- Add potatoes and onions to reserved drippings in skillet; cook on medium heat 12 to 15 min. or until potatoes are tender, stirring occasionally. Remove from heat; stir in bacon.
- Beat eggs and Neufchatel in medium bowl with whisk until blended. Gradually whisk in milk, rosemary and pepper; pour over mixture in skillet. Cover; cook on low heat 10 to 15 min. or until eggs are almost set. Sprinkle with cheese. Cover; cook 5 min. or until cheese is melted and eggs are set.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 6 g, Protein 14 g
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5/5 (1)Category Breakfast, Main DishAuthor RedtreeTotal Time 1 hr
- Preheat oven to 425 degrees F. Toss sweet potatoes with 2 tablespoons olive oil on rimmed baking sheet and season with salt and pepper.
- Arrange in single layer and roast, flipping halfway through, until golden and tender, 25 to 30 minutes.
- Reduce oven to 350 degrees F. Heat 1 tablespoon oil in non-stick oven-proof skillet over medium-high heat.
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4/5 (1)Category Vegetarian, Brunch, Breakfast, Snack
- Preheat oven to 425°. On a large rimmed baking sheet, drizzle sweet potato rounds with 1 tablespoon of oil and season with salt and pepper.
SWEET POTATO FRITTATA | EASY, HEALTHY, WHOLE30 AND PALEO ...
From wellplated.com
5/5 (7)Total Time 30 minsCategory Breakfast, Main CourseCalories 351 per serving
- Place the chopped sweet potato in a microwave-safe bowl. Fill the bowl with water to a depth of 1/2 inch. Cover the plate with a paper towel (or use a reusable microwave-safe cover). Microwave on high until the cubes are slightly tender but not fully cooked, about 4 to 5 minutes. Let cool a few minutes, then drain.
- Meanwhile, heat 2 tablespoons oil in a 10-inch cast-iron or similar ovenproof skillet over medium-high heat. Swirl to coat the skillet. Once the oil is hot, add the ham. Cook, stirring often, until the ham is browned on all sides, 4 to 5 minutes. With a slotted spoon, remove the ham to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1/2 tablespoon oil, onion, rosemary, and sweet potato. Sauté, stirring often, until both the onion and sweet potato are lightly browned and the onion is softened, about 7 minutes.
BACON SWEET POTATO FRITTATA (PALEO + WHOLE30) - FURTHER FOOD
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SWEET POTATO FRITTATA - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Category BreakfastServings 4Total Time 55 mins
- Position top oven rack in the center position and pre-heat oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.
- While the vegetables cook, whisk together the eggs and half and half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.
SWEET POTATO FRITTATA - SO DELICIOUS
From sodelicious.recipes
4.7/5 (3)Total Time 1 hrCuisine FusionCalories 235 per serving
- Add the sweet potatoes to the tray, drizzle about 1 tablespoon of olive oil on them and then roast them for 25-30 minutes, flipping once halfway through to make sure that both sides get crispy.
- When ready, add the roasted sweet potatoes to a large bowl. Add garlic, sea salt, and spring onion.
- Whisk the eggs and add them to the same bowl. Stir and then add the mixture to a cast-iron skillet or a baking dish.
MINI BACON AND POTATO FRITTATAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Calories 59 per servingServings 18
- Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
- Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
SWEET POTATO FRITTATA WITH SPINACH AND CARAMELIZED ONIONS
From sunkissedkitchen.com
Ratings 18Calories 112 per servingCategory Breakfast
- Shred the sweet potatoes (peeling the sweet potato first is optional). I do this in my food processor, and it takes seconds.
BACON SPINACH AND SWEET POTATO FRITTATA - BAREFEET IN THE ...
From barefeetinthekitchen.com
Reviews 17Estimated Reading Time 2 mins
- In a large oven-proof skillet over high heat, cook the bacon. When it is finished, remove the bacon to a paper towel lined plate and set aside. Reduce heat to medium and add the onions to the same skillet with the bacon drippings. Cook the onions for 2 minutes and then add potato slices. Sprinkle with salt and cook for 3 minutes on each side. While the potatoes are cooking, whisk the eggs and the milk together. Add salt and pepper and set aside.
- Preheat the oven to broiler low. When the potatoes are slightly browned and soft, sprinkle them with baby spinach. Pour the egg mixture on top and then sprinkle with the cooked bacon. Top with shredded cheese. Continue to cook over medium low heat, until the eggs start to set. This should take about 10 minutes. After 6-8 minutes, lift the edges of the eggs to allow the liquid to run down underneath and cook more completely.
- When the eggs are set, transfer the pan to the oven. Broil until lightly browned, about 5 minutes or so. Let cool for just a few minutes before slicing and serving. Enjoy!
POTATO FRITTATA {EASY AND CHEESY!} - WELLPLATED.COM
From wellplated.com
4.9/5 (9)Total Time 45 minsCategory BreakfastCalories 232 per serving
- Cook the bacon in a large (12-inch) ovenproof skillet with high sides over medium low. Continue cooking, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8 to 10 minutes (don’t rush it or the bacon will burn). With a slotted spoon, transfer the bacon to a paper-towel lined plate. Blot dry.
- To the skillet with the bacon drippings, add the potatoes. Cook for 8 to 10 minutes, until the potatoes are very tender and browned, stirring gently from time to time so that the potatoes cook evenly.
- Meanwhile, in a medium bowl, whisk together the eggs, Dijon, milk, salt, and pepper until well combined. Stir in the cheese.
SWEET POTATO FRITTATA RECIPE - BUTTER & BAGGAGE
From butterandbaggage.com
5/5 (1)Category BreakfastCuisine AmericanCalories 364 per serving
- Place chopped sweet potatoes in a microwave safe bowl and add 1/2 inch of water. Cover and microwave on high for 5-6 minutes until tender but not mushy.
- In a large oven proof skillet, cook chopped bacon until brown. Remove to paper towel lined plate.
- Drain sweet potatoes and dry with a paper towel. Add to the same skillet along with shallots and cook, stirring frequently until browned, about 5 minutes.
POTATO, BACON, AND PARMESAN FRITTATA - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)Calories 257 per servingTotal Time 35 mins
- In a covered medium saucepan cook the potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
- Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add onion; cook about 5 minutes or until tender. Stir in the cooked potatoes.
- In a medium bowl whisk together eggs, Parmesan cheese, the 2 tablespoons parsley, the salt, and pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
- Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or, preheat oven to 400°F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. If desired, sprinkle with additional parsley.
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From seasonsandsuppers.ca
5/5 (1)Total Time 40 minsCategory Brunch, Main CourseCalories 234 per serving
- In an 8 or 10 inch cast iron skillet over medium heat, cook diced bacon until browned and almost to crispy. Add onions and continue cooking, stirring, until bacon is cooked and onions are softened. Remove to a paper towel to drain and set aside.
- Remove all but a couple of tablespoons of the bacon grease. Add the potatoes to the pan and cook, stirring to coat with bacon fat. Add some salt and pepper. Place skillet in the preheated oven and cook, stirring occasionally, until browned and crispy, about 20 minutes or so.
- Meanwhile, whisk together eggs, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
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4.9/5 (19)Total Time 45 minsCategory Breakfast/BrunchCalories 198 per serving
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
- Peel the sweet potatoes and chop them into 1/4-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and 1/2 teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
- Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
- Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
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From paleomg.com
5/5 (7)Estimated Reading Time 4 mins
- Place bacon in a large cast iron skillet or in an oven safe sauté pan. Cook bacon until crispy. Remove and place on a paper towel lined plate. Remove bacon fat as necessary, leaving behind 3-4 tablespoons.
- Add sweet potato, coat in bacon fat and let cook for 10-12 minutes, or until the sweet potatoes are soft.
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5/5 (1)Total Time 40 minsCategory BreakfastCalories 197 per serving
- Toss the sweet potatoes with 1 tablespoon of oil and half of the salt, garlic and pepper seasoning. Add to the skillet. Cover and cook over medium heat for 5 minutes or until the sweet potatoes start to soften. Stir frequently to ensure they cook evenly and don’t burn.
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From epicuricloud.com
5/5 (2)Total Time 50 minsCategory Breakfast/BrunchCalories 162 per serving
- Cook bacon in skillet until crispy. Remove to paper towel lined plate. Reserve 1 tablespoon bacon fat in skillet, drain off excess.
- Cook sweet potato in skillet over medium low heat until wilted (about 5 minutes). Stir in green onions. Turn off heat and set aside. (if using regular onions instead of green onions, cook them with the sweet potatoes.)
SWEET POTATO AND GOAT CHEESE FRITTATA - COOK HOMEY
From cookhomey.com
5/5 (1)Category BreakfastCuisine ItalianTotal Time 33 mins
- Preheat the oven to 200°C (or 400°F). Whisk the eggs, a touch of milk, and freshly ground black pepper until well combined. Set aside.
- Heat olive oil in a pan. Add chopped onion and cook until translucent. Add sliced garlic and finely diced sweet potato. Cover with a lid and cook for about 7 minutes.
- Add washed and dried baby spinach, diced red bell pepper, and chopped basil. Season with salt and pepper and mix well.
- Place little chunks of goat cheese around the vegetable mixture. Add the eggs into the pan and gently shake the pan to let all that egg go down to the bottom.
BACON AND POTATO FRITTATA WITH FETA: THE BESET BAKED ...
From everyday-reading.com
Ratings 14Category BreakfastCuisine AmericanEstimated Reading Time 3 mins
- Scrub the potatoes and then slice as thinly as you can (think potato chips). Lay them on the cookie sheet and drizzle the olive oil over the top. Toss to coat the potatoes with the oil, and salt and pepper generously to coat. Spread the potatoes evenly on the pan and then cook for 30-35 minutes, flipping them over halfway through. When they're tender, set them aside to cool for a few minutes and leave the oven on.
- While the potatoes are cooling, put the diced bacon in a cast iron or other oven-proof skillet. Cook until slightly crispy, then drain the bacon bits on a paper towel, leaving the grease in the pan. Depending on how greasy your bacon was, you may want to drain a little out - I left about 3 Tablespoons of bacon grease in the pan.
- Let it cool for a minute or two, then add the potatoes to the skillet and stir to coat. Sprinkle the bacon bits, the green onions and feta over the potatoes.
BACON AND SWEET POTATO FRITTATA | HEALTHY RECIPE | WW ...
From weightwatchers.com
Servings 4Total Time 45 minsCategory Dinner,Lunch,Brunch
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 5cm-deep, 18cm square cake tin with oil and line with baking paper.
- Steam potato for 12 mins or until tender. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon for 4-5 mins or until golden.
- Place sweet potato and capsicum evenly spaced, in prepared tin. Combine eggs, parmesan, peas and cooked bacon. Season with salt and freshly ground black pepper. Pour into tin. Bake for 25-30 mins or until set. Cut frittata into squares, then serve.
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