Ham Sweet Potato Frittata

Have a few vegetables and some eggs? Excellent, you can make a frittata! Add a protein and some cheese, and you can make an exceptional frittata.

I like my frittatas sturdy, sliceable, and containing a respectable serving of vegetables and protein. These standards (and you should have frittata standards too) mean my frittata recipes tend to lean heavy on the mix-ins.

When I want all eggs, I make a scramble. When I want an array of hearty ingredients seamlessly bound together as if they were intended to be united all along, I make a frittata. When I am feeling fancy, I will try a French Omelette.

This sweet potato frittata recipe is fast and ingredient improv friendly, but it tastes anything but thrown together. When you sit down to eat it, you’ll have the sense of enjoying a meal that is intentional, nourishing, and satisfying. You’ll be equally pleased to eat it for a fast weeknight dinner as you will be at a lazy weekend brunch.

Key Ingredients

The ingredients and amounts in this recipe are a starting point. Feel free to tweak them to your own preferences or what you have waiting in the refrigerator.

• Sweet Potatoes. Unexpected and exceptional in frittata. They make it super filling and taste surprisingly delicious with eggs. Putting sweet potato in a frittata is like making a superfood version of a Spanish tortilla, which traditionally calls for white potatoes. (If you love sweet potatoes at breakfast, you’ll love my Sweet Potato Hash Browns.)
• Crispy Ham. I pan sautéed it to make it golden and crisp on the outside and lock in the juices on the inside. Ham also helps make the Western Omelette hearty and satisfying. Thick-cut bacon (roughly chopped into bite-size pieces and sautéed until crisp) would be a delectable substitution, as would Canadian bacon.
• Cheese. Feta and sharp cheddar are my picks here. Any combination of goat cheese, fontina, or gruyere would be scrumptious too.
• Fresh Herbs. I love rosemary here, but feel free to use other herbs you have already on hand or prefer.
• Caramelized Onions. They make everything in the frittata (and in life) better.

How to Make Sweet Potato Frittata

1. Grab an Ovenproof Skillet. You’ll use it both for cooking the frittata ingredients and baking the final frittata too. I’m a sucker for cast iron, but any oven-safe skillet will do nicely.
2. Get Started. Sauté the veggies (if they are not already cooked) and brown the ham.
3. Add the Eggs. Beat the eggs in a bowl, then pour them directly into the same skillet.
4. Bake. Pop the skillet underneath your broiler. In fewer than five minutes, your frittata is ready to serve.
5. Slice. Eat. Repeat. Your frittata can be served warm or at room temperature, and the leftovers reheat like a dream. ENJOY!

What to Serve with a Frittata

• For dinner, I like to pair a frittata with a simple green salad such as this Anytime Arugula Salad or roasted veggies like these Oven Roasted Brussels Sprouts. A hunk of crusty-on-the-outside, soft-and-chewy-on-the-inside baguette isn’t a bad addition either. It’s a filling, fabulous meal.
• For a simple breakfast, a frittata is delicious with fruit and plain nonfat Greek yogurt, or even on its own.
• For an extra special breakfast, serve it alongside hearty muffins like these Apple Carrot Muffins or a sweet, carby treat like Gingerbread Cinnamon Rolls or Eggnog Bread.

Recipe Adaptations

• To Make Vegetarian. If you’d like to make a vegetarian sweet potato frittata, you can omit the meat entirely or, better yet, swap it for a second vegetable for flavor variety. Roasted red peppers and/or sautéed kale would both be exceptional. Since ham is salty, you may need to add a pinch of extra salt at the end.
• To Make Whole30 and Paleo. This is a Whole30 breakfast recipe and Paleo too! Omit the cheese and you are good to go. (If you’re looking for more Whole30 and Paleo breakfast recipes, try this Whole30 Breakfast Casserole.)

More Delicious Frittata Recipes

• Cheesy Broccoli Frittata with Chicken and Peppers
• Potato Frittata
• Healthy Breakfast Egg Muffins (you can swap the veggies in this recipe for cooked, diced sweet potatoes to make cute little sweet potato frittata muffins)