Crispy bacon, sweet potato, kale and feta frittata

This frittata is perfect for a light summer lunch or dinner with enough sustenance to keep you full. A 10 inch non-stick frying pan is the ideal pan to use.


  • 10 large free range eggs
  • 3 pieces of unsmoked bacon (streaky if you have it)
  • 2 sweet potatoes, peeled
  • 2 cups kale, washed
  • 1 cup feta cheese

Serving suggestion – Lambs lettuce & ruby chard with a drizzle of olive oil and balsamic vinegar


  1. Chop the sweet potato into small chunks and par boil it for about 7 minutes.
  2. Chop the bacon into small pieces and fry until crispy.
  3. While the bacon and sweet potato are cooking, crack the eggs into a bowl and add 4 tsp of milk and some salt and pepper. Whisk well with a fork, stopping before they become frothy.
  4. Heat olive oil in pan and add the kale. Fry for a couple of minutes.
  5. Drain the sweet potatoes and add them to the pan with the bacon.
  6. Very slowly add the eggs, evenly distributing them around the pan.
  7. Crumble the feta and spread evenly on top.
  8. Cook for about 5 minutes on a medium-high heat until you see the egg starting to set around the sides.
  9. Place pan under the grill for about 5 minutes until the top is set.
  10. Give it a bit of a shake and slide out of the pan onto a board. Slice and serve hot or cold with salad and a red pepper/tomato relish.



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