HAM & SWEET POTATO SLOW COOKER QUITTATA

A few years ago there was no way you would EVER get me to eat eggs…unless they were in a cake.  After finding out I had Celiac I found my breakfast options were limited or at least that was what I thought. I was so use to eating bagels, cereal and muffins that I felt lost without my gluteny AM carb fix. 
Feeling limited I decided to start with an egg white omelet, loaded with veggies, cheese and the taste hidden with hot sauce. It quickly became my favorite meal.  Over time I dropped the cheese, scaled back on the hot sauce and decided to finally eat the yolk.  Now I make an egg dish every week for a quick meal.

Ham & Sweet Potato Quittata and a glass of wine (wine optional)
My new favorite way to cook eggs is in a slow cooker, which has been named a QUITTATA thanks to my Social Media friend Meancor Fitness.   It’s not quite a quiche and not quite a frittata, but it’s not – not those things?  Anyway, just toss everything into the pot and let it cook for a few hours while at the gym or running errands…or catching up on T.V. Regardless, there’s no need to hover around the oven any more.

INGREDIENTS:
  • 12 eggs
  • 2 c. sweet potato, diced
  • 1 c. coconut milk, full fat (gives the frittata more of a custardy texture)
  • 1/2 lb ham (or any meat)
  • 1/2 c. red onion, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (optional)

INSTRUCTIONS:
  1. In a large bowl (or blender) combine eggs, coconut milk, salt and pepper and whisk thoroughly
  2. Pour egg mixture into slow-cooker
  3. Spread ham and onion across the egg mixture
  4. Cover and cook on high for 2-1/2 hours (for a quicker frittata remove coconut milk and cook on high for 1-1/2 hour)
  5. Go about your business and when you’re ready come back and serve

           
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