Bacon Sweet Potato Frittata by real simple good

2 sweet potatoes, cut into small cubes
1 T avocado oil
10 pieces bacon, diced
3 cups spinach, roughly chopped
4 green onion, diced
3 cups mushrooms, diced
12 eggs
2 teaspoons sea salt, divided
1 teaspoon ground pepper

Instructions
1. Preheat oven to 400 and line 1 large baking sheet with parchment paper
2. Cut sweet potato into small cubes and spread them out on baking sheet. Drizzle with oil and season with about 1 teaspoon sea salt. Mix to coat and place in the oven to bake for 25-30 minutes or until potatoes are tender.
3. While potatoes are cooking, dice bacon and place it in a large oven safe-skillet over medium heat. Cook bacon until it is just starting to get crispy.  Remove and place on a paper towel lined plate. Reserve enough bacon fat in the bottom of the pan to coat.
4. Chop spinach, green onions and mushrooms.
5. Whisk eggs together in a large bowl. Add in spinach, green onions, mushrooms, bacon and 1 teaspoon each of salt and pepper. When the potatoes are finished turn the oven down to 375 and place potatoes in the bowl.  Mix everything together.
6. Now, heat the skillet you cooked the bacon in over medium heat and pour the gg mixture in.  Let it cook for 2-3 minutes until bottom has cooked slightly.
7. Transfer to oven and cook for an additional 20-25 minutes, or until the eggs are cooked through.  Cooking time will depend on the size of the skilled, so check it after 15 minutes and remove once the eggs are set in the middle.  Remove from the oven, cut into pieces and serve.