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Bacon-Powered Sweet Potato Veggie Skillet

Photo: Iain Bagwell
Active time 20 mins
Total time 25 mins
Yield

Serves 2 (serving size: 1 bowl)

Most breakfast proteins—ham, sausage, bacon—are loaded with flavor, but that indulgence comes at a sodium- and saturated fat-filled cost. Have your bacon (and eat it, too) by using a small amount to season an entire pan of plants. Bonus: The fat helps you absorb the fat-soluble vitamins A and K. If you don't have feta, you can try substituting goat cheese. And if you can have the extra calories and fat, adding a fried egg on top isn't a bad idea by any means. 

Ingredients

  • 3 center-cut bacon slices, diced
  • 1/2 cup diced onions
  • 2 garlic cloves, minced
  • 1/3 cup diced yellow bell pepper
  • 1/3 cup diced red bell pepper
  • 1 cup (1/2-in.) cubed sweet potato
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup unsalted chicken stock
  • 4 ounces fresh spinach
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 177
  • fat 5.5 g
  • satfat 3 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 9 g
  • carbohydrate 24 g
  • fiber 5 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 482 mg
  • calcium 167 mg
  • sugars 7 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place bacon in a large cast-iron skillet over medium heat; cook 5 minutes or until just starting to crisp. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté 4 minutes. Add potato, salt, crushed red pepper, and stock. Cover and cook 9 minutes or until potatoes are tender. Add spinach; cook, uncovered, 1 minute or until spinach wilts. Divide mixture between 2 bowls; sprinkle with cheese.