Valerie Bertinelli's Sweet Potato, Kale and Bacon Frittata | Valerie's Home Cooking

Valerie cooks her sweet potatoes and kale in bacon fat to add even more savory flavor to this brunch classic! Subscribe to #discoveryplus to stream more episodes of #ValeriesHomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ymlIU2 Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sweet Potato, Kale and Bacon Frittata RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 35 min Active: 25 min Yield: 6 servings Ingredients 5 slices thick-cut bacon, cut into 1/3-inch pieces (about 1 heaping cup) 8 large eggs Kosher salt and freshly ground black pepper Extra-virgin olive oil, if needed 1 small sweet potato, cut into 1/3-inch cubes (about 1 1/2 cups) 3 cups roughly chopped curly kale 1 cup grated white Cheddar Directions Preheat the oven to 400 degrees F. Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside. Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes. Remove from the oven and let cool for 5 minutes. Slice into wedges and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #SweetPotatoKaleAndBaconFrittata Valerie Bertinelli's Sweet Potato, Kale and Bacon Frittata ​| Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=j64zt7_cm-M