Easy and Healthy Fall Frittata (Dairy Free)
This Frittata contains hearty ingredients that are both filling and delicious. The ingredients, such as sweet potatoes and kale bring a coziness to this dish. Make this for Breakfast, Brunch or dinner. This frittata is perfect for fall weather!
Servings: 6 Adults
Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 2 tablespoons bacon grease or olive oil or vegetable oil
- 1 yellow onion, diced
- 2 cups roughly chopped kale or fresh spinach
- ⅔ cup sweet potato, diced into small cubes
- 1 tsp salt
- 5-7 strips of bacon
- ½ cup deli ham, diced
- 6 eggs, beaten
- 1 cup unsweetened almond milk (or other unsweetened milk of choice)
- Dried red chili flakes, for sprinkling (optional)
Instructions
- Preheat oven to 400F.
- Cook the bacon in a cast iron skillet and set aside (you can use a normal pan, just switch the egg mixture to a casserole dish at the end). Remove excess grease but leave about 2 Tbsp of bacon grease in the skillet.
- Add chopped onion and sweet potato. Cook for about 5 minutes or until onions are translucent. Add the Kale and little olive oil or more bacon grease if needed (I save my bacon grease). Sauté for 2 minutes until Kale is wilted. Add salt and mix well. Stir ingredients while cooking to make sure all ingredients are cooking evenly.
- In a large bowl, whisk the beaten eggs and milk together until combined, then add the sautéed kale, sweet potato and onion mixture, mixing well until ingredients are evenly distributed.
- Sometimes, I'll add a small amount of grease or olive oil to the pan, just make sure the frittata won't stick on the bottom. Pour the quiche mixture into the same skillet as before and bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm.
- Have a dance party because you are done!