Ingredients

The following ingredients have 6 Servings
  • 6 strips of bacon, diced
  • 3 shallots, sliced thin
  • 1 teaspoon salt
  • 1 sweet potato (about 8 ounces), diced fine
  • 1 handful spinach
  • 10 large eggs
  • Big pinch of salt and pepper
  • 1 teaspoon fresh thyme, more for garnish

Instruction

  • Preheat oven to 375°F.
  • Add bacon to a large (10-12″) oven-safe skillet and turn the heat to medium. Cook bacon until crispy, stirring every few minutes. Drain off all excess fat, except for 1 tablespoon.
  • Add shallots and salt cook for 3 minutes.
  • Add a splash of oil if the pan is dry, and then add sweet potato. Cook until beginning to soften, about 8 minutes. Add 2 tablespoons of water and let cook until the sweet potatoes are fully softened.
  • Add in spinach and toss until wilted. 
  • Whisk together the eggs in a bowl and add a big pinch of salt, pepper and thyme.
  • Pour the eggs into the skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes. Shut off heat.
  • Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set.
  • Slice, top with additional thyme leaves, and serve hot.