Preheat oven to 350 degrees F. Line a 12x18x1.5 inch sheet pan with parchment paper.
Melt 4 Tablespoons of the butter in a large saute pan over medium heat. Add the jicama and fry them until cooked through, stirring often, 10-15 minutes. Cover the bottom of the lined baking sheet with the jicama.
In the same saute pan, brown the pork sausage over medium-high heat. Crumble the sausage finely during the cooking process. Drain the grease in a paper towel-lined colander. Spread sausage evenly over the jicama.
Melt the remaining 4 Tablespoons of butter in the saucepan over medium low heat.
Meanwhile, whisk the eggs in a large bowl. Stir in the cottage cheese, pepper jack cheese, mineral salt, and pepper.
If your green chiles are in a lot of liquid, drain the liquid before adding the chiles to the egg mixture. Stir until chiles are distributed evenly throughout the mixture.
Stir in the baking blend and baking powder to the egg mixture, then pour over the jicama and sausage and spread evenly.
Bake the frittata until it is browned and puffed, about 30-35 minutes. A knife inserted in the center should come out clean. Allow the frittata to cool for 10 minutes on a rack, then cut into 20 single-serving squares.