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Originally published at customerservant.com. You can comment here or there.

If you don’t keep kosher, then you might find this recipe enjoyable.
I wonder if you can use turkey bacon?

Adapted from Simple, Fresh, Delicious: Recipes For Easy Living and Relaxed
Entertaining by Lovoni Walker.

1 large sweet potato (about 1 lb/450 g), peeled, cut in 1/4-inch dice

4 tsp extra-virgin olive oil

3/4 tsp salt

Freshly ground pepper to taste

1 large onion, halved, thinly sliced

1/4 lb (120 g) Canadian bacon, chopped

3 oz (90 g) feta cheese, crumbled

10 eggs

1 tbsp chopped fresh thyme leaves

1/4 cup grated fresh parmesan

Put sweet potato on baking sheet. Drizzle with 2 teaspoons oil. Sprinkle
with 1/4 teaspoon salt and pepper. Stir to combine. Arrange sweet potatoes
in single
layer. Roast in preheated 400F oven 10 to 15 minutes, until just tender.

Heat remaining 2 teaspoons oil in large, non-stick skillet. Add onion and
back bacon. Cook, stirring occasionally, until softened and browned, about 5
minutes.
Remove from heat.

When sweet potatoes are done, add to onion mixture. Stir to combine. Scatter
feta over top.

In medium bowl, whisk together eggs, thyme, remaining 1/2 teaspoon salt and
pepper. Pour over sweet potato mixture and swirl skillet to distribute.

Return to medium heat. Cook 5 minutes or until bottom is golden brown,
lifting sides occasionally to let uncooked egg run underneath. Meanwhile,
preheat
broiler.

Sprinkle parmesan on top of egg mixture. Place under broiler 3 to 5 minutes,
or until top is set. Let stand 1 minute before cutting.

Makes 6 to 8 servings.


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