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Ham, Broccoli & Sweet Potato Paleo Frittata

easy paleo recipe for Simple and delicious Ham, Broccoli & Sweet Potato Frittata

A wimpy bowl of Wheaties is the breakfast of champions? Yeah, I don’t think so kids. Here’s the real deal – an easy-to-make, protein-packed power paleo breakfast frittata that’s loaded with nutrition and tastes absolutely amazing…

whole30 compliant recipe markIf you’ve been paleo for a while now, you’ve probably discovered the paleo dishes you love most are the ones you can easily whip up on the fly with ingredients you have on hand.

It happens to me every now and then – usually when I’m trying to use up leftover veggies at the end of the week. For some reason, they always seem to wind up in some sort of egg dish for breakfast.

Case in point…this hearty and healthy, all-in-one paleo and gluten-free breakfast recipe I’ve got for you today that goes from stove top to oven to plate very quickly and easily. 

A little ham, onion, broccoli and sweet potato found their way into this one. I shredded the sweet potato because it was raw and knew it would cook through nicely in a simple frittata. I love the sweetness the sweet potato adds to this dish and the subtle saltiness of the ham…those two together are delish!

This is yet another of my hubby’s favorites. This frittata serves 4-6 depending on how you slice it, or if you live with a big eater like I do, it may serve less.

I paired this paleo frittata with a side of fresh fruit and the result was an incredibly delicious, well-rounded breakfast!

This one is a really great idea for an easy and satisfying brunch if you’re having friends or family over for a late morning meal. There’s no need for a paleo pep talk around the table about how healthy this frittata is. Just serve it up and they’ll gobble down every savory bite – no questions asked!


Ham, Broccoli & Sweet Potato Paleo Frittata Recipe

Ham, Broccoli & Sweet Potato Paleo Frittata Recipe


  • 1 cup ham, chopped
  • 1 cup broccoli, chopped
  • 1 cup sweet potato, shredded (about one small sweet potato)
  • 1/3 cup yellow onion, diced
  • 1 garlic clove, minced
  • 6 eggs, whisked
  • 1/3 cup full fat coconut milk
  • 2 tsp dried parsley
  • A healthy pinch of red pepper flakes
  • Salt & pepper to taste
  • 2 tsp coconut oil
  • Yield
  • Serves 4 to 6


  1. Preheat oven to 375F
  2. In a 10-inch oven-proof skillet, sauté onion in coconut oil for 3-4 minutes
  3. Next add garlic and cook for one more minute
  4. Add broccoli and cook until tender but crisp, about 5 minutes
  5. Next add the chopped ham to skillet
  6. In a separate bowl, whisk eggs and then add the coconut milk, shredded sweet potato, salt & pepper, and red pepper flakes
  7. Pour mixing bowl contents over the skillet mixture, give it one quick stir, and sprinkle the parsley on top
  8. Continue to cook on stovetop 1-2 minutes or until mixture begins to set around the edges
  9. Transfer skillet to the pre-heated 375F oven
  10. Bake about 15 minutes, or until eggs are cooked through (oven temperatures and cooking times may vary)
  11. Transfer the frittata to a serving plate, slice and serve


38 replies
  1. Lynn
    Lynn says:

    I had already made this recipe and I still enjoy it. I just made two batches of these frittata. One version with ham and lactose free skim milk for my husband and one version with chicken and almond milk for me. I cut it into 4 servings and we have breakfast for this week. I did add my version to MFP with a link to this site. Thanks as it is an easy but healthy recipe.

  2. Lynn
    Lynn says:

    I made this for supper and it was delicious. Hubby and fussy preteen enjoyed it as well as I (who eats clean). I did add egg whites to up my protein count. I will be remaking this recipe many times. Thanks.

  3. Anonymous
    Anonymous says:

    Hi Trina,

    Is it possible to use normal 2% milk for this recipe? Or what kind of milk could I use to substitute the coconut milk?

    Thank you!

    • Trina B
      Trina B says:

      I would only use pure organic grass fed dairy if your primal/paleo. Almond milk would work as well. If you’re not trying for paleo, the regular milk would work just fine.

      • Anonymous
        Anonymous says:

        I’m really glad someone asked this question ! It turned out well with organic grass fed cows milk! Somehow I missed the fact this recipe called for coconut milk. It was delicious! I’m looking forward to trying More of your recipes!

  4. Anonymous
    Anonymous says:

    Trina, Thanks so much for posting this recipe. We had it for dinner. We forgot the pepper flakes . . . a couple of us used taco sauce on it. We also didn’t have plain broccoli so used stir-fry mix. All good. Yummy. I’ve pinned this so that we can have it again.

  5. Michelle Carroll Stobbie
    Michelle Carroll Stobbie says:

    I tried a sweet potato fritata a few weeks ago. Was utter crap asks has scarred me for life.i was so excited but we threw it out and had a peanut butter sandwich. Tasted much better. This looks good but so did the other one I tried. .. let me know if you make it

    • Trina B
      Trina B says:

      Shari, I would cook the onion, garlic, broccoli and ham on the stove, then transfer to a greased casserole dish or pie pan. Pour the egg, coconut milk and sweet potato mixture over the top and bake. Make sure eggs are cooked all the way through. It will be yummy!

        • Trina B
          Trina B says:

          Hi Joanne, I use bone in ham steaks. They are usually the best quality and I can buy a little at a time. If you find a parts of whole ham at the grocery store that’s fine too. Just stay as far away as you can from the processed stuff. 🙂


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