1½ cups new potatoes or yams, cut julienne (they have to be pretty thin to cook properly)
1 cup ham, chopped finely
1 cup tomato, deseeded and chopped finely (around 2 medium sized)
1 bell pepper, deseeded and chopped finely
½ cup unsweetened almond milk
⅓ cup green onion, sliced thinly
¼ cup black olives, pitted and sliced thinly (around 10 olives)
¼ cup sun dried tomatoes, chopped
2 tablespoons dijon mustard
1 teaspoon cold-pressed olive oil
½ teaspoon sea salt
A few dashes of freshly ground black pepper
DIRECTIONS:
Preheat oven to 350°. Grease a large glass pie dish with the olive oil. Beat the eggs with the almond milk, dijon, salt and pepper until blended and slightly frothy. Then fold in the ham, potatoes/yams, tomatoes, peppers, onions and olives. Pour into the greased baking dish and bake for 40 minutes, or until golden brown and cooked through.
Recipe by Love from the Land at https://www.lovefromtheland.com/colorful-breakfast-frittata/