So, I know what you are thinking…making a frittata sounds high maintenance. Okay, maybe you’re not thinking that, but I sure as heck would be. On the contrary, this frittata is simple to make and chock full of fresh ingredients like spinach, sweet potato, and of course, Farmer Girl Pasture Raised Ham.

It is also super easy to change-up. Don’t have ham? No big deal, throw in sausage, bacon, tofurky, whatever floats your boat. Same goes for the veggies – just chop up and throw in what you have on hand. The only exception is the sweet potato – ya gotta have the sweet potato to give the frittata structure. The othergreat feature of this little number is that it is crust-free…which makes it a good breakfast option for my Paleo hubs. And for all those reasons, Sweet Potato & Ham frittata has become a staple in my household. My hubs is actually the one who whips it up most often. This recipe was adapted from the frittata recipe found at Fast Paleo, and that recipe was adapted from a quiche recipe by Chow Bella.  Enjoy!

Sweet Potato & Ham Frittata

Cooking: Moderate

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 8 servings

Ingredients

• 1 pound Farmer Girl Ham (Hickory Smoked or already cooked), steak or ham roast leftovers, thawed and roughly diced
• 1 large sweet potato, peeled and diced
• 1/4 cup onion, diced
• 1 1/2 cups baby spinach, coarsley shredded or chopped
• 1 teaspoon olive oil
• Pinch of salt
• Freshly ground black pepper
• 5 large eggs
• 1/2 cup grated sharp white cheddar cheese, or any cheese that suits your fancy

Directions

1.) Thaw ham in the refrigerator for 24 to 48 hours (if using ham steak). Heat the oven to 350 degrees Fahrenheit. Dice and chop the ham, sweet potato, onion, and baby spinach. Heat a large skillet to medium heat; add 1 teaspoon olive oil. *I’ve had the best luck with a well-seasoned cast iron skillet!*

2.) Add the diced ham and gently heat for two to five minutes. Add the potato and onion and sauté until there is no moisture left in the skillet. Add a generous pinch of salt and pepper. Cover the skillet with a lid and cook until the potato is tender.

3.) Once the potato is cooked through, add the spinach to the skillet and cook until wilted. Whisk the eggs in a bowl; add the cheese. Once the spinach has completely wilted pour the egg and cheese mixture into the skillet over the ham and veggies. Cook long enough for the egg to set on the bottom of the pan, but not so long that the egg browns.

4.) The middle of the frittata should still be wiggly. Bake the frittata for 5 to 10 minutes, or until the middle is completely set. Serve.