Description
A vibrant and flavorful caramelized sweet potato, red pepper, and feta frittata that combines tender roasted vegetables, creamy feta cheese, and a hint of smoky spices. Perfect for brunch or a light dinner, this easy-to-make frittata is garnished with fresh avocado, salsa verde, and optional pickled jalapeños for an extra kick.
Ingredients
Units
Scale
Frittata
- 8 eggs
- 1/2 cup milk
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 2 cloves garlic, pressed or minced
- 3/4 teaspoon fine salt, divided
- Freshly ground black pepper, to taste
- 1 medium sweet potato (3/4 pound), peeled and chopped into 1/4-inch cubes
- 1 medium red bell pepper, ribbed, seeded and chopped into 1/4-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2/3 cup cooked black beans, rinsed and drained
- 1/3 to 1/2 cup crumbled feta (2 to 3 ounces)
Garnishes
- Avocado, diced
- Chopped fresh cilantro
- Jarred salsa verde
- Hot sauce
- Optional: pickled jalapeños
Instructions
- Preheat oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the frittata.
- Prepare egg mixture: In a large bowl, whisk together the eggs, milk, chopped cilantro (if using), pressed garlic, ¼ teaspoon of salt, and several twists of freshly ground black pepper until well combined.
- Cook vegetables: Heat olive oil in a 10-inch oven-safe sauté pan or cast iron skillet over medium heat. Add the chopped sweet potatoes and red bell pepper, tossing to coat them evenly with the oil.
- Season vegetables: Sprinkle the cumin, smoked paprika, and ½ teaspoon salt over the vegetables. Stir to distribute the spices evenly.
- Sauté covered: Once the pan is sizzling, cover the pan and reduce heat slightly to avoid burning. Cook, stirring occasionally, until the sweet potatoes are tender, about 8 minutes.
- Caramelize vegetables: Uncover the pan and raise the heat to medium. Cook until excess moisture evaporates and sweet potatoes begin caramelizing on the edges, about 5 to 10 minutes. Add a splash of olive oil if the vegetables begin sticking.
- Assemble frittata: Reduce heat to low, then arrange the sweet potatoes and peppers evenly in the skillet. Sprinkle the black beans over the vegetables in an even layer.
- Add egg mixture and cheese: Whisk the egg mixture again, then pour it over the vegetables and beans in the skillet. Crumble the feta cheese evenly over the top.
- Bake frittata: Transfer the skillet to the preheated oven. Bake until the frittata is just set in the center and can be shaken slightly, approximately 12 to 18 minutes.
- Rest and serve: Remove the frittata from the oven and let it rest for a few minutes. Slice and serve topped with diced avocado, salsa verde, and chopped cilantro. Offer hot sauce and pickled jalapeños on the side as desired.
Notes
- Use a well-seasoned cast iron skillet or an oven-safe sauté pan for best results.
- Sweet potatoes can be substituted with butternut squash or regular potatoes if preferred.
- Fresh herbs like cilantro add brightness but can be omitted if disliked or unavailable.
- To make it vegan, substitute eggs with a tofu scramble and use a vegan cheese alternative.
- Make sure to cook the sweet potatoes thoroughly before adding eggs to ensure tenderness.
- For added protein, extra black beans or cooked chicken can be included.
- Adjust seasoning and spice levels according to taste, especially when adding hot sauce or pickled jalapeños.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 210 mg
