Go Back
+ servings
Yam and Bacon Frittata

Roasted Garnet Yam and Bacon Frittata

 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.

Course Breakfast
Cuisine French
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 6 servings
Calories 142 kcal
Author Cheryl Lee


  • 2 tablespoons butter
  • 2 medium roasted organic garnet yams peeled and sliced
  • 6 organic eggs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried thyme
  • 1/8 - 1/4 teaspoon ground chipotle chile pepper
  • 3-4 slices cooked pasture raised bacon crumbled


  1. Heat oven to 350 degrees.
  2. Melt the butter over low heat in a large oven-proof skillet.
  3. Add the yams, heat slowly for 3-4 minutes, turning yams once.
  4. In a medium bowl, whisk the eggs, salt, thyme and chipotle pepper together. Set aside.
  5. Sprinkle the crumbled bacon over the warmed yams, then pour the egg mixture over top.
  6. Place the skillet on the middle rack in the heated oven.
  7. Bake the frittata for 8-10 minutes, or until the eggs are set.
  8. Loosen the edges of the frittata with a spatula and slide it gently onto a serving plate.
  9. Cut into six wedges and serve.