Sweet Potato Frittata

8 eggs

1 large sweet potato, peeled and cut into thin slices

1 sliced zucchini

1 small onion, chopped

5 – 6 rashers of bacon

Cumin

Salt and pepper

Fresh dill

Turn on broiler. Heat an oven safe frying pan over a medium-low heat; cook bacon until crisp. Remove bacon from pan and reserve fat. Add the sweet potato slices and onion to the bacon fat, and cook until soft, about 8 minutes. Season with cumin. Add the zucchini and cook for another 4 minutes.

While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture. Season the egg mixture with salt and pepper.

Add bacon to the veggies followed by the egg mixture. Top with dill. Cook on low heat until just set, about 10 minutes. You do not want the bottom to be too brown. You can move the mixture around the pan to assist with cooking. 

Finish the frittata until golden under a heated broiler. Cut the finished frittata into wedges and serve with a fresh garden salad.

This recipe can be served for breakfast, lunch or dinner. It stores well in the fridge. Simply heat in the microwave before eating and you have yourself and quick and easy breakfast. 

Adapted from paleodietlifestyle.com.