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.
1medium sweet potato3/4 pound or so, chopped into small cubes (it is not necessary to peel potato)
1medium red bell pepperribbed, seeded and chopped
1jalapenoribbed, seeded and finely diced (optional)
1/2cupchopped onion
2clovesgarlicminced
1teaspoonground cumin
1teaspoonchili powder
½teaspoonsmoked paprika
1cupblack beansrinsed and drained
8eggs
½cupnon-dairy milkany milk works, I use cashew or almond milk
2tablespoonschopped fresh cilantro leavesoptional
1/2-1teaspoonsea saltdepending on taste preference
1/2teaspoonground 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.