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
Scale
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
