Spinach Bacon Goat Cheese Frittata w/ Sweet potato Crust

I had no intentions of blogging this recipe, not sure why, but anyways that's why I don't have pictures for you except for the finished product.  But let me tell you it's a good one.  A different way to have eggs then just plain old scrambled and you could really add anything you want to this recipe.  So give it a try.  And cook time will vary just make sure when you give it a good shake the middle is firm!  

INGREDIENTS

• 10 eggs
• 3 pieces cooked bacon chopped 
• Sea salt and black pepper
• 2 small sweet potatoes
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon red pepper flakes 
• 2 green onions, white and green parts, thinly sliced
• 1 cups baby spinach (give it a few chops with a knife if you'd like)
• ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese
• Hot sauce 
• One half a yellow onion chopped

INSTRUCTIONS

1. Preheat the oven to 375 degrees Fahrenheit. In a large bowl, whisk together the eggs a pinch of salt and ½ teaspoon black pepper and red pepper flakes. A couple dashes of hot sauce to your liking.  
2. Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
3. Add the onion, spinach and bacon to the egg mixture. 
4. Whisk the eggs one last time and pour them over the swet potato. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is set, about 15 to 25 minutes depending on oven and pan used
5. Set the frittata aside for a few minutes before slicing it. Add hot sauce or salsa if you prefer.   And enjoy

-Jess