NUTRITION

SERVINGS

INGREDIENTS

1 whole pre-cooked gluten-free Dutch baby

3 slices bacon

0.5 cup sweet potato

1 cup beet greens

2 large eggs

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Peel and dice the sweet potato into small half-inch cubes and roughly chop the beet greens.

• 2

  Place the bacon slices in a cold cast-iron skillet and turn the heat to medium, cooking until the fat renders and the bacon is crisp.

• 3

  Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan, and chop into bite-sized pieces once cooled.

• 4

  Add the diced sweet potatoes to the skillet with the bacon fat and sauté for 8-10 minutes until tender and browned, adding avocado oil only if the pan is too dry.

• 5

  Stir in the beet greens and cook for 2 minutes until just wilted, then season with half of the salt and pepper.

• 6

  Push the vegetables to one side of the pan and crack the eggs into the other side, scrambling them gently until set.

• 7

  Place the pre-cooked Dutch baby in a separate dry skillet or toaster oven for 3 minutes until warmed through and the edges are crisp.

• 8

  Top the warm Dutch baby with the egg and vegetable mixture, sprinkle with the chopped bacon, and finish with the remaining salt and pepper.