I call that one a fluffy frittata, because of the large amount of eggs. This one I call a pancake frittata. This frittata is very flat, with a smaller amount of eggs used, to emphasize the intense flavors of the other ingredients.
2mediumroasted organic garnet yamspeeled and sliced
1/8 - 1/4teaspoonground chipotle chile pepper
3-4slicescooked pasture raised baconcrumbled
Heat oven to 350 degrees.
Melt the butter over low heat in a large oven-proof skillet.
Add the yams, heat slowly for 3-4 minutes, turning yams once.
In a medium bowl, whisk the eggs, salt, thyme and chipotle pepper together. Set aside.
Sprinkle the crumbled bacon over the warmed yams, then pour the egg mixture over top.
Place the skillet on the middle rack in the heated oven.
Bake the frittata for 8-10 minutes, or until the eggs are set.
Loosen the edges of the frittata with a spatula and slide it gently onto a serving plate.