Ham, Broccoli & Sweet Potato Paleo 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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2fhs1q’]

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


Join the Conversation

  1. I made this for our family brunch on Mother’s Day. Everyone loved it! Thanks for the recipe :)

    1. Glad to hear it Jill! I like that one too. It makes me happy when I hear recipes are shared with family. :)

  2. 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.

    1. You are such a great meal planner Lynn! Sounds like you’re all set for the week. I’m happy to hear you enjoy the recipe! :)

  3. 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.

    1. Lynn, so happy you all liked it. I agree that its easy to pass on veggies to the kids with this recipe. Thank you for your comment! :)

  4. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


    1. Please do Simon…I think you’ll really like it :)

  5. How in the world do I shred sweet potatoes?

    1. I use a cheese grater. It works great! :)

    2. I use the shredder attachment of my food processor :)

  6. Dumb question but are sweet potatoes shredded raw? It doesn’t seem like they would cook that fast.

    1. Andres, That is not a dumb question! Yes, I used raw. They are shredded so they cook very quickly in this recipe. I hope you like it! :)

  7. 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!

    1. 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.

      1. 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!

        1. So glad you liked this one…thanks so much for your comment! :)

  8. I have some leftover sweet potatoes from a sweet potato casserole. Would that work instead of shredded?

    1. Yes Christina, that would work fine! :)

  9. 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.

  10. Anonymous says:

    can I freeze this dish once cooked and cooled?

    1. Yes you sure can! :)

  11. Maybe I will. Does look good.

  12. Michelle, try our version. It’s so easy and it’s really good! I promise. :)

  13. 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

    1. Why in the world do people post comments like this?

      1. Deb, haha! if you figure it out, let me know :)

    2. Michelle, you seem like fun!

    3. I baked them in a muffin tray and had them cold in my lunch box for work the next day. Great recipe, thank you so much

      1. What a brilliant idea! I’m gonna do that next time! Thanks for sharing. :)

      2. Love it! I was looking for an alternative to the oven proof skillet and didn’t even think of this. Perfect solution.

  14. Chelsea McDermott this looks yummy!

  15. I do not have oven proof skillet, can I do this and then transfer to a pie plate or casserole dish?

    1. 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!

      1. Any particular type of Ham? New to Paleo and want to get what I need.

        1. 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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