I literally squealed out loud when I saw this recipe. Sweet Potato Crust. Nough said.
Bacon, Fennel & Kale Frittata with Sweet Potato Crust
Recipe by: The Kitchenista Diaries
Direct link to recipe: Click here
8 oz. bacon
1 sweet potato
1 sweet red onion
1 c. sliced fennel
3 c. chopped kale
4 cloves garlic, peeled & sliced
2 tbsp butter (if needed)
1/4 c. thinly sliced fresh sage leaves
Pinch of nutmeg
Kosher salt, to taste
Black pepper, to taste
Prep Time: 20 min
Cook Time: 30 min
Equipment Needed: Medium pot, oven-proof skillet. I recommend cast-iron or a heavy-bottomed stainless steel skillet.
1. Preheat your oven to 400°. Peel and slice your sweet potato into 1/4″ thick disks. You’ll need enough to overlap and cover the bottom of your skillet. Place the potato slices in the bottom of a pot and add a tablespoon of water. Sprinkle with a pinch of salt and pepper. Cover and turn the heat to medium low. When the potatoes are fork tender, they’re good. It should only take a few minutes or so. Set the potato slices aside on a paper towel to absorb any excess water.
Alternatively, the microwave can be used to steam the sweet potato slices.
2. Dice the bacon and drop it into a cold skillet. Heat the skillet to medium heat, stirring the bacon occasionally as it cooks. This is always my favorite part. Sizzling bacon is so damn sexy.
3. When the bacon is just shy of crisp, remove it from the skillet with a slotted spoon, leaving about a tablespoon of the bacon fat behind. Reserve the rest. Transfer the bacon to a paper-towel lined plate to drain. I’m careful not to overcook my bacon here as it does continue to crisp up later in the oven.
4. Add the sliced onion, fennel and garlic to the greased skillet. Saute until the fennel and onion have softened and started to brown.
5. Add the chopped kale to the skillet, and stir into the onions and fennel. The kale will start to wilt after a couple minutes. I almost called it a day right here and just had sauteed kale, it smelled that good.6. Season the mix with a good pinch of salt and pepper. When the kale has softened, transfer everything from the skillet into a dish and set aside.
7. You’ll want to make sure the skillet is adequately greased at this point. Add some additional bacon fat or butter and swirl around the skillet, being sure to coat the sides too.
8. Arrange the sweet potato slices on the bottom of the skillet, overlapping slightly. Allow to cook for a minute or so, undisturbed, to set. The bright orange color of cooked sweet potatoes is another thing that makes me swoon. Possibly because I associate it with sweet potato pie. Sweet potato pie thoughts are always happy ones.
9. Spread the kale, onions and fennel over the sweet potatoes.
10. Reduce heat to medium low. Lightly beat the eggs in a separate bowl. Add some torn sage leaves, a little freshly grated nutmeg, and a pinch of salt and pepper.
11. Carefully pour the eggs into the skillet, covering the sweet potatoes and seeping into the kale mixture. Don’t stir. Allow the eggs to start to set.
12. Sprinkle that bacon all over the surface of the frittata.
13. When the eggs have set around the edges of the skillet, carefully transfer the skillet to the middle rack of your preheated oven. Bake for 10 minutes or until eggs are set in the middle.
14. Once cooked, remove the skillet from the oven and allow to cool for a few minutes before serving. Gorgeous right? My son was practically up underneath my armpit waiting for a slice at this point.
15. You can serve the frittata straight from the skillet, just be sure to use plastic utensils that won’t scratch. You can also slide the whole thing out onto a big enough serving plate.See how those sweet potatoes form a crust at the bottom? The very bottom crisps up but the rest of the potato remains creamy. It actually tricked my tongue into believing there was melted cheese in there believe it or not!
That’s it folks. Easy breezy. If you happen to have any leftovers, refrigerate them. This was great cold and at room temperature!