It seems like it’s hard to make time to grocery shop lately. I think that cold weather is the culprit. It has been unseasonable cold in New England this December– so cold that all I want to do when I get home from work is bundle up and hunker down for the night.
As a result of my daily hunkering ( and lack of grocery shopping), I’ve been concocting a lot of strange meals this week. Including a frittata creation which we made out of veggies we just happened to have lying around.
Sweet Potato, Kale & Bacon Frittata
2 large leaves of curly kale
1/2 sweet onion, diced
4 small sweet potatoes
6 strips bacon
3/4 cup coconut milk
salt & pepper
I started by baking my sweet potatoes in the microwave. If I had more time, I would have roasted them in the over at 400 for 20 minutes. When the potatoes were done baking, I cubed them and set them aside.
While the veggies were cooking, I beat the eggs and coconut milk in a medium sized mixing bowl.
Then I heaped all of the vegetables and bacon into a glass baking dish (9×13″) that was greased with olive oil. I poured the egg mixture over the top and stirred to make sure everything was covered. I baked the creation at 400 degrees for 45-50 minutes.
Have you ever made a frittata creation? What kinds of veggies did you use?