Start things off right on Mother’s Day — by spoiling her with a bone broth, bacon, mushroom and sweet potato frittata. Oh, and don’t forget the flowers!
8oz. mushrooms sliced
1 red pepper diced
2 scallions chopped
1 small sweet potato grated
2 strips of uncooked bacon chopped
½ cup Bone Brewhouse Traditional bone broth
1tsp. thyme dried
1. Heat oven to 375. Fry the bacon on high in a 9″ cast-iron frying pan. Toss in the sliced mushrooms. Cook about five minutes, stirring periodically.
2. Add the scallions and stir for about a minute. Toss in the red peppers and grated sweet potato. While the sweet potato is cooking, stir periodically. Crack all of the eggs into a big bowl, add the broth and the thyme, and whisk vigorously.
3. Once the grated yam look like it’s softening, pour the mixture over everything, do not stir.
4. Cook for about three minutes on the burner before sliding into the stove. Set the timer for 20 minutes and voila! Happy Mother’s Day everyone!