Lightly Curried Root Veggie Skillet

I'm starving, and I have a lot of calories left for the day, because I forgot to eat before work. Ooops.

So, this is totally going to be one of those meals for 2 that I eat for one. It's sweet, it's salty, it's spicy, and it's super filling. It's also going to help me clear out my fridge a bit.

8 oz. beet, washed and cubed
4 oz. yam, washed and cubed
2 oz. spring onion bulb, cut how you prefer it (I like it almost quartered and peeled-big chunks)
2 oz. fennel bulb stalks, chopped like celery
3 pieces center-cut, reduced sodium bacon, cooked then torn up into bite size pieces
1/2 Tbsp. curry powder
1/2 tsp. red pepper flakes
2 large eggs
salt and ground black pepper to taste

1. Before tossing stuff in your pan, consider how you like your eggs.  If you prefer them sunny side up, you'll want something you can toss a lid on.
2. Cook bacon.  Reserve about 1/2 Tbsp. of drippings, and store the rest in the fridge, covered for a week (you can do longer, but I rarely have any left beyond this point). Set bacon aside to drain
3. Toss beet, yam, onion, pepper flakes, and chopped fennel stalk into the bacon grease and cook it up until onions are fairly translucent and yam is just under fork tender.  
4. Add curry powder, sprinkling it over a bit at a time and stirring in.  
5. Cook until yams begin to brown, then add bacon back in.
6. Sweep your goodies to the side, and toss those eggs in whatever way you like them.

Serves 2 at 286 calories