North Carolina Sweet Potato Frittata

From: Chef David Rowland of The Grove Park Inn Resort, Asheville, North Carolina. Yield: 4 servings.

1 medium sweet potato

1 sweet, mild onion, such as Maui or Vidalia

1 green bell pepper

1 tablespoon vegetable oil

¾ cup sliced, julienned country ham

1 Tbsp. butter

6 eggs

to taste, salt and pepper

Peel sweet potato; cut into ¼-inch cubes. Blanch sweet potato cubes in boiling, salted water to cover until tender, about 8 minutes; drain and set aside. Chop onion and green pepper. 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. Melt butter in omelet pan. 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. Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.

PHOTO: North Carolina Sweetpotato Commission