Sweet Potato, Egg, and Roasted Vegetable Frittata with Crispy Prosciutto Chips


Whole30, Paleo, Grain Free, Dairy Free and Gluten Free


  • 1 Teaspoon of ghee
  • 2 Tablespoons of avocado oil
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 10 grape tomatoes, sliced in half
  • 2 cups of diced frozen sweet potatoes (defrosted).
  • Primal Palate Breakfast Blend Seasoning
  • Nutpods Creamer (Regular not Flavored)
  • 9 eggs (I use Vital Proteins Pasture Raised)
  • 5 pieces of compliant prosciutto sliced in half
  • salt to taste
  • pepper to taste


  1. Preheat oven to 450 degrees.
  2. Slice the peppers and onions into strips.
  3. Slice the tomatoes in half.
  4. On a sheet pan mixed with parchment paper, roast the peppers, onions, tomatoes, and sweet potatoes.
  5. Drizzle with 1 Tablespoon of avocado oil and sprinkle with a pinch of salt, and Primal Palate Breakfast Seasoning (or any seasoning you wish) to taste.
  6. Roast the vegetables for 30 minute until tender.
  7. In a separate bowl, whisk together eggs, Nutpods (or other dairy substitute), a pinch of salt and a pinch of pepper.
  8. Using a 3.5 quart skillet or pan, add the remaining avocado oil to the bottom of the pan.  This will insure the frittata will not stick.
  9. Heat the oil under medium heat, adding in the vegetables in an even layer.
  10. Pour egg mixture over the top.
  11. The eggs will begin to set with the vegetables.   Tear off pieces of prosciutto and carefully place them on top.  These will crisp up in the oven.
  12. Move the pan using the handle and when the edges start to set, I transfer the pan to the oven (make sure you are using an oven safe pan), to let the frittata set.  Depending on your oven, this usually takes around 7-8 minutes. You will need to keep checking it.
  13. Let cool for a few minutes and serve warm.  I also like to eat wedges of this cold for a snack.


Note: This frittata will keep in the refrigerator for a few days.  It is a great make ahead meal prep meal and also works well in a container for breakfasts and lunches throughout the week. I sometimes make extra prosciutto chips to garnish leftovers.



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