There’s something incredibly satisfying about the blend of sweet, smoky, and savory flavors you get in this Sweet Potato and Red Pepper Frittata Recipe. The tender caramelized sweet potatoes combined with red pepper and creamy feta make for a comforting meal anytime you need a little sunshine in your kitchen.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Sweet Potato and Red Pepper Frittata Recipe
- Top Tip
- How to Serve Sweet Potato and Red Pepper Frittata Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Sweet Potato and Red Pepper Frittata Recipe
Why You'll Love This Recipe
I’ve made this frittata countless times because it’s just so versatile and packed with flavor. It’s a perfect brunch centerpiece or a dinner that feels special without too much fuss. Trust me, once you try it, it’ll become your go-to for using those beautiful orange sweet potatoes in a new way.
- Flavorful Layers: Caramelized sweet potatoes and smoky paprika meld beautifully for a rich taste you’ll keep craving.
- Protein Boost: With eggs, black beans, and feta, this dish satisfies hunger and keeps things balanced and hearty.
- Oven-to-Table Simplicity: Cook it all in one pan, then bake — minimal cleanup and maximum hands-off time.
- Customizable Garnishes: Fresh avocado, salsa verde, and a hit of hot sauce make each bite feel fresh and vibrant.
Ingredients & Why They Work
This frittata is all about harmony — the sweet and slightly smoky vegetables paired with creamy, salty feta and hearty black beans create perfect contrasts. Here’s a quick guide to what makes each ingredient shine.

- Eggs: The star binder, they hold everything together while adding protein and richness.
- Milk: Helps keep the eggs tender and soft as the frittata bakes.
- Fresh cilantro leaves: Optional, but they add a burst of freshness and balance against the richness.
- Garlic: Gives a subtle punch of savoriness without overpowering.
- Sweet potato: Peeled and cubed, it caramelizes fantastically and brings natural sweetness to the mix.
- Red bell pepper: Adds crunch, sweetness, and beautiful color contrast.
- Olive oil: Essential for caramelization and those crispy edges I love.
- Ground cumin: Warms the dish with a mild earthiness that pairs perfectly with sweet potatoes.
- Smoked paprika: Adds depth and a hint of smoky magic.
- Cooked black beans: Adds protein and texture, making the frittata more filling.
- Feta cheese: Crumbled on top, it provides saltiness and creaminess that contrast beautifully with the veggies.
Make It Your Way
One thing I love about this Sweet Potato and Red Pepper Frittata Recipe is how easy it is to tweak. I often swap out the black beans for chickpeas or add more spicy elements depending on my mood. Feel free to make it yours!
- Extra veggies: Toss in some chopped spinach or kale near the end of cooking for a boost of greens. I tried this last week and it was a delicious twist.
- Dairy-free: Skip the feta or replace it with a sprinkle of nutritional yeast or vegan cheese to keep that savory punch.
- Spice it up: Add jalapeños into the pan while cooking or use a spicier paprika for more heat.
- Herbs: Try thyme or oregano instead of cilantro for a subtle flavor swap.
Step-by-Step: How I Make Sweet Potato and Red Pepper Frittata Recipe

Step 1: Whisk the eggs with flavor boosters
Start by cracking 8 eggs into a large bowl. Add half a cup of milk for creaminess, chopped cilantro if you’re using it, pressed garlic, a quarter teaspoon of salt, and several good twists of black pepper. Whisk everything together until it’s nice and frothy. This mix will keep your frittata tender and flavorful.
Step 2: Caramelize the sweet potatoes and peppers
Heat a tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Toss in the peeled, chopped sweet potatoes and red bell pepper pieces. Sprinkle with cumin, smoked paprika, and half a teaspoon of salt. Cover the pan, reduce heat a little, and let those veggies soften for about 8 minutes, stirring occasionally. Then uncover and crank the heat back up to get those edges beautifully caramelized — keep an eye on them and add a splash more oil if things start sticking.
Step 3: Layer, add beans and pour eggs
Turn the heat down low. Spread the sweet potatoes and peppers evenly across the pan, then sprinkle the black beans over top. Give the egg mixture one last whisk and pour it gently over the veggies and beans. Finally, crumble feta cheese all over the top. Pop it in your preheated 425°F oven and bake for 12 to 18 minutes until the center just sets and you can jiggle the pan without liquid wobbling around.
Step 4: Rest, slice, and serve
Once out of the oven, let the frittata rest for a few minutes to finish setting. Then slice it into wedges and add your favorite garnishes — I love diced avocado, a spoonful of salsa verde, and a sprinkle of fresh cilantro. Hot sauce and pickled jalapeños on the side give it an extra kick if you’re feeling adventurous.
Top Tip
Over the years, I've learned a few tricks to getting this frittata just right — these tips have made all the difference for me, so I’m sharing them with you!
- Don’t rush the caramelization: Taking the time to let the sweet potatoes soften and then brown on the edges adds a richness that sets this frittata apart.
- Use an oven-safe skillet: It makes the transition from stovetop to oven seamless and helps keep the frittata perfectly shaped.
- Check doneness carefully: I like to start checking at 12 minutes, since ovens vary, to avoid overcooking and drying it out.
- Rest before slicing: Let it sit a few minutes out of the oven — it firms up, slicing becomes easier, and flavors deepen.
How to Serve Sweet Potato and Red Pepper Frittata Recipe

Garnishes
I’ll often top my frittata slices with diced avocado for a creamy texture and a bright contrast. Fresh cilantro scattered on top adds that herby freshness, and a spoonful of salsa verde brings acidity to balance the richness. For spice lovers, a drizzle of hot sauce or a few pickled jalapeños seals the deal perfectly.
Side Dishes
This frittata pairs wonderfully with simple sides like a crisp green salad or roasted cherry tomatoes. On lazy weekends, I love serving it with crusty sourdough bread to scoop up every last bit of goodness.
Creative Ways to Present
For brunch parties, I sometimes serve the frittata in a large, rustic cast iron skillet straight to the table and let everyone help themselves. Another idea that’s a hit: cut into small squares for bite-sized appetizers topped with tiny dollops of salsa verde and a fresh cilantro leaf.
Make Ahead and Storage
Storing Leftovers
I store leftover frittata slices in an airtight container in the fridge — they keep beautifully for up to 3 days. It’s a fantastic grab-and-go option for breakfast or lunch, saving me cooking time on busy days.
Freezing
Freezing works too! I cut the frittata into individual portions, wrap each in plastic wrap and foil, then freeze. When I want some, I thaw overnight in the fridge and reheat gently. Texture holds up surprisingly well.
Reheating
To warm leftovers, I usually pop a slice in a preheated oven at 350°F for about 10 minutes to get it evenly heated and slightly crisp on the edges again. You can also reheat in a skillet over medium-low heat if you want to keep the bottom crispy.
Frequently Asked Questions:
To make this frittata vegan, you can substitute the eggs with a chickpea flour batter or silken tofu blend, and swap feta for a plant-based cheese or omit it altogether. Keep in mind that texture and flavor will shift, but it’s a tasty alternative.
You’ll want to bake until the center is just set — it should not jiggle or look liquidy when you gently shake the pan (always use oven mitts!). It usually takes between 12 and 18 minutes, depending on your oven and pan.
Absolutely! You can prepare the vegetable mixture a day ahead and keep it refrigerated. When ready, assemble the frittata and bake. Alternatively, you can bake the whole frittata and reheat slices as needed.
Go for a tangy goat cheese or crumbly queso fresco if you like similar textures and flavors. If you want a milder touch, sharp cheddar or a sprinkle of parmesan works nicely too.
Final Thoughts
This Sweet Potato and Red Pepper Frittata Recipe is one of those meals that feels both cozy and a little special at the same time. It’s a beautiful way to bring simple ingredients to life with bright colors and comforting flavors, and I hope you’ll find it as rewarding to make and share as I do. Next time you want something delicious but fuss-free, give it a whirl — you might just have a new favorite.
Print
Sweet Potato and Red Pepper Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A flavorful and colorful frittata featuring caramelized sweet potatoes, red bell peppers, black beans, and tangy feta cheese, finished with fresh avocado and salsa verde for a vibrant, satisfying meal perfect for breakfast, brunch, or a light dinner.
Ingredients
Frittata
- 8 eggs
- ½ cup milk
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 2 cloves garlic, pressed or minced
- ¾ teaspoon fine salt, divided
- Freshly ground black pepper
- 1 medium sweet potato (¾ pound), peeled and chopped into ¼-inch cubes
- 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ⅔ cup cooked black beans, rinsed and drained
- ⅓ to ½ cup crumbled feta (2 to 3 ounces)
Garnishes
- Avocado, diced
- Chopped fresh cilantro
- Jarred salsa verde
- Hot sauce
- Optional: pickled jalapeños
Instructions
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, chopped cilantro (if using), pressed garlic, ¼ teaspoon salt, and several twists of freshly ground black pepper until well combined.
- Cook the vegetables: Heat olive oil in a 10-inch oven-safe sauté pan or well-seasoned cast iron skillet over medium heat. Add the chopped sweet potatoes and red pepper, tossing to coat them evenly with oil. Sprinkle with cumin, smoked paprika, and ½ teaspoon salt, stirring to combine.
- Sauté covered: Once the pan is sizzling, cover it and reduce the heat slightly to avoid burning. Cook for about 8 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Caramelize the vegetables: Remove the lid, increase the heat to medium, and cook for another 5 to 10 minutes until excess moisture evaporates and the sweet potatoes start to caramelize on the edges. Add a splash of olive oil if the vegetables begin to stick.
- Assemble the frittata: Lower the heat to low and arrange the caramelized sweet potatoes and peppers evenly in the skillet. Evenly sprinkle the black beans over the vegetables. Whisk the egg mixture one last time and pour it carefully over the vegetables and beans. Crumble the feta cheese over the top.
- Bake: Place the skillet in the preheated oven at 425 degrees Fahrenheit. Bake for 12 to 18 minutes until the frittata is just barely set in the middle and slightly jiggles when you shake the pan. Use oven mitts to carefully remove the pan.
- Rest and serve: Let the frittata rest for a few minutes before slicing. Serve each slice topped with diced avocado, salsa verde, and chopped fresh cilantro. Offer hot sauce and pickled jalapeños on the side for extra flavor.
Notes
- Using a well-seasoned cast iron skillet ensures even cooking and easy release of the frittata.
- If you prefer a dairy-free version, substitute milk with a plant-based alternative and omit the feta or use a vegan cheese.
- If black beans aren’t available, canned kidney beans or pinto beans work well too.
- Adjust the amount of smoked paprika and cumin to suit your spice preference.
- Adding fresh herbs like parsley or chives can complement the flavors nicely.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 210 mg






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