Sweet Potato Black Bean Frittata

This hearty frittata is loaded with the goods, cram-packed with caramelized sweet potato, spicy pepper and plump black beans to make for the most amazingly delicious frittata ever.

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings medium slices

Calories 297

Author Kim

Ingredients

Frittata:

1 tablespoon olive oil
1 medium sweet potato 3/4 pound or so, chopped into small cubes (it is not necessary to peel potato)
1 medium red bell pepper ribbed, seeded and chopped
1 jalapeno ribbed, seeded and finely diced (optional)
1/2 cup chopped onion
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup black beans rinsed and drained
8 eggs
½ cup non-dairy milk any milk works, I use cashew or almond milk
2 tablespoons chopped fresh cilantro leaves optional
1/2-1 teaspoon sea salt depending on taste preference
1/2 teaspoon ground black pepper or to taste

Garnishes:

Avocado
Sour cream or Greek yogurt
Fresh cilantro
Salsa
Hot sauce
Cheese

Instructions

Preheat the oven to 425 degrees Fahrenheit.
In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped sweet potatoes, red pepper, jalapeno (if using) and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until sweet potatoes are tender.
Meanwhile, in a large bowl, whisk together eggs, milk, cilantro, salt and pepper.
Uncover skillet, add seasonings and black beans, stir to combine.
Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.

Notes

Recipe inspired by The Fauxmartha and Cookie and Kate.
*If you don't have a cover for skillet, just use the bottom of another skillet- that's what I did.

Nutrition