Sweet Potato Bacon Frittata (Karina Kreider and Andrew Glick)

​This recipe was a Saturday morning staple at Rachel's Bread, the bakery in Goshen, IN where Karina worked and a large portion of the Mennonites in Goshen spent their Saturday mornings.

Recipe
1/2 small onion, chopped and sautéed in vegetable oil
5 slides of bacon, chopped and fried
2 medium sweet potatoes, cooked with skin on until tender
3 green onions, chopped
2 oz Gruyere cheese, grated
1 1/2 cups grated cheese
8 eggs
1 1/4 cups cream, half and half, or milk (definitely recommend cream!)
1/2 teaspoon oregano
salt and pepper to taste

Preheat oven to 375 degrees. Grease a 9"x13" casserole dish. Sprinkle with sautéed onions. Layer with thinly sliced sweet potatoes, then bacon, green onions, Gruyere, and finally cheese. Whisk together 8 eggs and the cream. Stir in the spices. Pour over the sweet potato bacon mixture. Bake for 30-40 minutes, until set. Serves 8. Can be made the night before and baked in the morning.