Ingredients
1
tablespoon olive oil
1 1/2
cups diced peeled sweet potato
1 1/2
cups diced cremini or button mushrooms
1
cup diced yellow onion
1/2
cup finely chopped Canadian bacon, thick-cut bacon or pancetta
1
tablespoon finely chopped fresh rosemary
1/2
teaspoon coarse sea salt
1/4
teaspoon freshly ground black pepper
2
cups coarsely chopped kale, stems removed
8
eggs, beaten
1/2
cup diced or shredded cheese (such as Swiss, Cheddar or Gouda)
Preparation
Heat oven to 425°F. Rub olive oil in 12-inch cast-iron or heavy skillet with ovenproof handle.
In skillet, combine sweet potato, mushrooms, onion, bacon, rosemary, salt and pepper; toss lightly to mix.
Place skillet in hot oven; roast vegetables about 25 minutes, stirring once halfway through roasting.
Add kale to top of hot vegetables in skillet; roast 5 minutes or until kale is wilted. Remove from oven. Toss vegetables to mix. Pour beaten eggs over top; sprinkle with cheese. Stir lightly (just enough to distribute eggs among vegetables).
Return skillet to oven; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let frittata stand at least 10 minutes before cutting into wedges to serve. Frittata can be served immediately or cooled and served at room temperature.
