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Prosciutto and Sweet Potato Frittata

An easy dish for breakfast or supper.. or both! This dish is great warm or cold, making it perfect for any time of day.

Ingredients

  • 3 tablespoons olive oil
  • 1 small yellow onion diced fine
  • 2 cups sweet potato peeled and shredded (approximately one small sweet potato)
  • Salt and pepper to taste
  • 8 eggs
  • 1/4 cup milk
  • 1/2 teaspoon paprika
  • 3/4 teaspoon dried mustard
  • 1 teaspoon seasoning salt
  • 3 slices prosciutto
  • 3/4 cup ricotta

Instructions

  • Preheat oven to 350 degrees F
  • Heat olive oil in cast iron pan on medium heat and add diced onion
  • As onion cooks, peel and shred sweet potato before adding to oil and onions
  • Season with salt and pepper
  • Cook, stirring occasionally, for about 10 minutes
  • Meanwhile, in a mixing bowl, crack 8 eggs and whisk with 3/4 cup milk, 1/2 t paprika, 3/4 t dried mustard and 1 t seasoning salt
  • Decrease heat to medium low and add egg mixture to pan
  • Tear up the prosciutto and scatter on top of eggs (you may or may not use three - up to you!)
  • Add tablespoon sized dollops of ricotta to empty spots among the egg and prosciutto
  • Season with pepper, if you like
  • After approximately 5-7 minutes, the egg on the edge of the pan should appear to be cooked. Remove pan from stove top and put in the oven to cook for about 15-18 minutes, or until the egg is no longer liquid on top
  • Serve warm or cold