SweetPotato Frittata


  • 1 medium sweetpotato
  • 1 sweet, mild onion, such as Maui or Vadalia
  • 1 green bell pepper
  • 1 tablespoon vegetable oil
  • 3/4 cup sliced, julienned country ham
  • 1 tablespoon butter
  • 6 eggs
  • salt and pepper to taste


Peel SweetPotato; cut into 1/4-inch cubes. Blanch SweetPotato cubes in boiling, salted water until tender, about 8 minutes; drain and set aside. Chop onion and green pepper. Heat oil in omelet pan; sauté onion and bell pepper tender, about 2 minutes. Stir in cooked SweetPotatoes and ham. Sauté 1 minute. Add butter to omelet pan. Beat eggs and season with salt and pepper. Pour eggs into omelet pan and stir with a fork. Cover pan and cook about 3 minutes to set egg. Uncover and place pan under hot broiler until top of frittata is firm, about 1 minute. Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.