This frittata recipe is great for an easy weeknight dinner. If you prep the ingredients and cook them ahead of time it will take no time at all. You can add and subtract ingredients. For example, use white potatoes instead of sweet potatoes, take out the bacon or the cheese if you don’t want them, add spinach instead of kale, etc. This recipe meets the cutoff of 1/2 cup sweet potato per serving.
If you’re using bacon, cook it first in an ovenproof pan.
When the bacon is crispy, remove it from the pan and place on paper towels to drain. Wipe up some of the bacon grease with a paper towel, leaving about 1 Tbs in the pan. Add the garlic to infuse in the fat.
Add the sweet potatoes and cook until soft, about 10 minutes. While they are cooking, mix together the eggs and water.
Add kale and cook until wilted. Sprinkle the bacon and feta on top.
Pour the egg and water mixture over all the ingredients.
Cover the pan and cook for about 3 minutes. Transfer to the oven without the lid and cook under the broiler for 6-9 minutes. The timing will depend on the strength of your oven.
Kale, Sweet Potato, Feta, and Bacon Frittata (Low FODMAP)
4 slices of bacon
1 garlic clove (for infusing)
2.5 cups diced sweet potatoes (1/4 inch squares)
5 stalks of kale
1/4 cup water
1/2 cup feta
10. Let cool and slice into 4 slices.