Kale, Sweet Potato, & Bacon Frittata (low fodmap)

Prepare yourself for a flavor explosion in your mouth. 


Serves: 6


  • 6-8 eggs
  • 1/2-1 cup liquid egg whites (you just want enough eggs/egg-whites to cover the veggies in the pan)
  • 1 medium sweet potato, spiralized
  • 2 cups kale, chopped
  • 8 strips bacon (I used the Applegate brand)
  • 1 red bell pepper, chopped
  • Salt & Pepper 
  • Avocado oil spray for the pan


  1. Preheat oven to 350°F. Spray a pie pan with avocado oil spray. Set aside.
  2. Chop off the ends of the sweet potato, and spiralize the potato into thin, curly "noodles."
  3. Heat a skillet over medium heat, and cook bacon according to package directions. Place the cooked bacon on paper towels to soak up the extra grease. Crumble into pieces. Pour out 1/2 the bacon grease from the pan into a small bowl. Set aside.
  4. Place the spiralized sweet potato into the skillet with bacon grease for a couple minutes, tossing often. Place the potatoes in the bottom of the already-sprayed pie pan. 
  5. Sprinkle the crumbled bacon on top of the sweet potatoes.
  6. Add the leftover bacon grease back to the same skillet. Add the chopped kale and red bell pepper. Cook for a few minutes, just until the kale softens and wilts. Turn off the heat and sprinkle on top of the sweet potatoes and bacon in the pan. 
  7. Whisk the eggs and egg whites in a medium bowl with some salt and pepper to taste. Add a splash of milk if you'd like too. Pour over the veggies in the pan, making sure everything is just covered with the egg mixture. If it's not, whisk a few more. 
  8. Place in the oven for 55-65 minutes, or until the middle is firm and not wet anymore. When done, let sit for 5 minutes before serving.