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N.C. Sweet Potato Frittata



Four servings


1 medium sweet potato
1 sweet, mild onion, such as Maui or Vidalia, coarsely chopped
1 green bell pepper, coarsely chopped
1 tablespoon vegetable oil
¾ cup sliced, julienned country ham
1 tablespoon butter
6 eggs
Salt and pepper to taste


1. Peel sweet potato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.

2. Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweet potatoes and ham; sauté 1 minute. Add butter.

3. 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.

4. Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.


Perfection on the Plate. The Omni Grove Park Inn is one of the favorite destination inns among my group of friends, perhaps because it is known for its beauty, top quality pampering, and approachability. As fall settles in and Thanksgiving approaches, consider this offering from The Chef at the Inn. Perfect for pre-Thanksgiving supper, or breakfast before or after the big meal.


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