Sweet Potato Frittata

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  Sweet Potato, Baked, Flesh Only(480g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Olive oil(38g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ham Or Canadian Bacon(240g)
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  Yellow Onion(240g)
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  Rosemary, Fresh(15g)
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  Egg, Whole, Large
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  Cheddar Cheese(80g)
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  1/2 teaspoon ground black pepper
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  1/4 teaspoon kosher salt
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  Cheese, Feta, Crumbled(60g)

Instructions

1. 1Preheat your oven broiler to high and position a rack in the center.
2. 2Place the sweet potato flesh in a microwave-safe bowl, add water to 1/2 inch depth, cover with a paper towel, and microwave on high for 4–5 minutes until slightly tender but not fully cooked. Drain and set aside.
3. 3Heat 2 tablespoons of olive oil in a 10-inch cast-iron skillet over medium-high heat until shimmering, then add the ham and cook 4–5 minutes, stirring often, until browned on all sides. Transfer the ham to a plate with a slotted spoon.
4. 4Reduce heat to medium, add the remaining 1/2 tablespoon oil, onion, rosemary, and drained sweet potato to the same skillet. Sauté 7 minutes, stirring often, until the onion is softened and both vegetables are lightly browned.
5. 5While vegetables cook, whisk the eggs in a large bowl until blended, then whisk in the shredded cheddar, salt, and black pepper until combined.
6. 6Remove the skillet from heat, slowly pour the egg mixture over the vegetables, then sprinkle the cooked ham and crumbled feta evenly over the top.
7. 7Transfer the skillet to the oven and broil 3–5 minutes until the eggs are set and the top is golden brown—watch carefully to prevent burning. If eggs are not fully set at 5 minutes, switch to bake at 350°F and continue until the center is firm.
8. 8Cool 2–3 minutes, slice into 4 equal portions, and divide evenly into 4 airtight containers while warm for meal prep storage.