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More leftover ham, turkey or chicken from Christmas Day? Here’s a great recipe from JN member, Chef Andre Sewell to bring some life to your leftovers.

Leftover ham & sweet potato frittata


1 medium red onion, diced

1 large sweet potato, cooked & diced

1 medium bell pepper, diced

2 medium tomatoes, diced

1 cup cooked, diced ham

Vegetable oil

1 teaspoon paprika, (preferably) smoked

1 teaspoon black pepper

1 1/2 teaspoon salt

6 large eggs

1/2 cup heavy cream

1/2 cup shredded cheese


Utensils you’ll need

10 to 12-inch non-stick frying pan




  1. Heat oven- Arrange a rack in the middle of the oven and heat to 400 F.
  2. Sauté your ingredients- Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies, such as onions and potatoes, and ending with softer veggies, such as your bell peppers, until cooked through. Add ham and cook just enough to warm through.
  3. Season your ingredients- Since the ingredients will be mixed with eggs, you may need to over-season just a little. Add seasonings along with a teaspoon of the salt. Let this cook for a minute, then taste. It should taste strong, but still good. Add more spices or salt if needed.
  4. Add the cheese- Spread the vegetables into an even layer. Sprinkle the cheese on top and let it begin to melt.
  5. Add the eggs- Whisk eggs together with 1/2 teaspoon salt and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
  6. Bake the frittata- Put the pan in the oven and bake until the eggs are set (eight to 10 minutes). To check, cut a small slit in the centre of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
  7. Cool and serve- Cool in the pan for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

Source: The Gleaner



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