Ingredients
1 medium sweet potato, peeled and cut into 1/4-inch slices2 tablespoons water7 large eggs3 tablespoons fat-free milk1/4 teaspoon salt1/8 teaspoon pepper6 center-cut bacon strips, coarsely chopped1 small green pepper, chopped1/2 cup chopped red onion2 cups coarsely chopped fresh kale
Preparation
Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain.
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.
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.
Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.
