Rustic Vegetable Frittata

• 1 medium sweet potato, peeled and cut into 1/4-inch slices
• 2 tablespoons water
• 7 large eggs
• 3 tablespoons fat-free milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 center-cut bacon strips, coarsely chopped
• 1 small green pepper, chopped
• 1/2 cup chopped red onion
• 2 cups coarsely chopped fresh kale

1. Preheat oven to 375u0b0. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain.
2. Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan.
3. In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes.
4. Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

sweet potato, water, eggs, milk, salt, pepper, center, green pepper, red onion, fresh kale

Taken from www.tasteofhome.com/recipes/rustic-vegetable-frittata/ (may not work)