Sweet Potato Frittata (Paleo Friendly)

I love concocting a good frittata and wanted to make one for brunch last week-end.  The problem was that the frittatas I have eaten have all been made with regular hash browns as their base.  Since Mr. Right and I eat sweet potatoes instead, I decided to make up my own recipe, and it turned out perfectly.  It was so good, Mr. Right had three servings, but who’s counting???  And by the way, my favorite room is being featured today at Savvy Southern Style.  Be sure to stop in and see which room it is.

 

 

DIRECTIONS

 

• 8 ounces of ham, cut into small pieces

• 1 tablespoon olive oil

• 2 sweet potatoes, peeled and diced

• 1 cup chopped broccoli

• 1/2 cup chopped red onion

• 2 teaspoons fresh parsley (chopped), optional

• 6 eggs

• 3 tablespoons water

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon paprika

• 1/2 cup shredded cheese (omit if you are making the Paleo version)

Preheat oven to 350 degrees.  Heat the olive oil into a large iron skillet, and add the sweet potatoes, ham, onions and broccoli.  Cook on medium heat.  While they are cooking, beat together the eggs, water, salt, pepper, parsley, and paprika.  When the potato mixture is done, pour the eggs on top.  Sprinkle the cheese over the entire mixture, and bake in the oven for 12 – 15 minutes or until the eggs are set.

 

 

If you use an iron skillet, it can go straight from the stove top to the oven to the table.  (Be sure to wear your mitts.)  Add a green salad, and you have a filling, nutritious, colorful, and delicious meal that can be served for either brunch or dinner.

 

Thanks so much for stopping in.  We will see you tomorrow with our Saturday Selections.

 

Take care.