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
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
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
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,
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.