Sweet Potato, Kale, and Bacon Frittata

Ingredients:

• 5 thick slices bacon, cut into 1/2-inch pieces (about 1 heaping cup)
• 8 large eggs
• Extra-virgin olive oil, as needed
• 1 small sweet potato, cut into 1cm cubes (about 1 1/2 cups)
• 3 cups coarsely chopped kale
• 1 cup grated white cheddar

Preparation:

1. Preheat oven to 200°C.
2. Place the bacon in a 10-inch nonstick skillet and cook over medium-high heat, stirring regularly, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Crack the eggs into a large bowl, add 1/4 cup water, and 1/2 teaspoon each of salt and black pepper. Set aside.
3. Drain most of the rendered fat from the skillet, reserving only 2 tablespoons. If there isn't enough fat, replace it with 2 tablespoons of olive oil. Return the skillet to medium heat and add the sweet potatoes, 1/4 teaspoon each of salt and black pepper. Cook, stirring, until lightly browned and tender, 7-10 minutes. Add the cabbage, a small pinch of salt and pepper, and cook, stirring, until the cabbage wilts, about 4 minutes.
4. Return the bacon to the skillet. Reduce the heat to medium-low and add the egg mixture and half the cheddar. Using a rubber spatula, gently fold the eggs in. When the edges begin to set, sprinkle with the remaining cheddar and return the skillet to the oven. Bake until the frittata is set and slightly puffed, 5-7 minutes. Remove from the oven and let cool for 5 minutes. Slice the frittata into wedges and serve.