Sweetpotato Frittata
Recipe courtesy of Chef David Roland, The Grove Park Inn Resort, Asheville, NC
Course: Breakfast
Cuisine: Italian
Keyword: breakfast, breakfasts for dinner, frittata, main, sweetpotatoes
Servings: 4
Calories: 289kcal
- 1 medium sweetpotato
- 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
Peel sweetpotato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.
Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweetpotatoes and ham; sauté 1 minute. Add butter.
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.
Number of servings (yield): 4
Nutrition Facts
Sweetpotato Frittata
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 289kcal | Carbohydrates: 13g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 656mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8489IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 2mg | Net Carbohydrates: 11g