The original recipe calls for Butternut Squash so I have typed it out that way, however I have substituted with roasted sweet potatoes numerous times and I like it much better with sweet potato! You do you.
INGREDIENTS
5 slices bacon, diced
1 shallot, sliced
4 cups (loosely packed) raw kale, hard stems removed
2 cups cooked and cubed butternut squash (leftover roasted is ideal, or even cubed up roasted sweet potato instead, its more firm)
8 eggs
3/4 teaspoon salt
black pepper to taste
4 oz goat cheese
INSTRUCTIONS
Preheat the oven to 400 degrees.
Place the bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until it's just beginning to crisp, abut 5 minutes. Add the shallot to the pan and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then throw a lid on the pan and let it steam for 2-3 minutes, or until tender. Remove the lid and add the cooked squash, then toss around until it's warmed through.
Crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Pour the eggs over the vegetables and use a rubber spatula to spread them out evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If it's still runny, place back in the oven for a few minutes more.
Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.
Recipe Borrowed From: Nicole Gaffney (coleycooks.com)