North Carolina Sweet Potato Frittata

Sweet Potato Frittata

Recipe: North Carolina Sweet Potato Frittata

Summary: Recipe courtesty of Chef David Roland,The Grove Park Inn Resort, Asheville, NC

  • 1 medium sweet potato
  • 1 sweet, mild onion, such as Maui or Vadalia, coarsley chopped
  • 1 green bell pepper, coarsley chopped
  • 1 tablespoon vegetable oil
  • ¾ cup sliced, julienned country ham
  • 1 tablespoon butter
  • 6 eggs
  • Salt and pepper to taste
  1. Peel sweet potato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.
  2. Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweet potatoes and ham; sauté 1 minute. Add butter.
  3. 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.
  4. Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.


Number of servings (yield): 4