sweet potato frittata
If you've got some mama's day brunch plans this weekend add this quick and super delicious frittata to the menu! It's filled with sweet potatoes and black beans which majorly boost your protein levels (if you care about such things) and tastes seriously delightful. Fresh herbs really bring this to the next level. I used parsley and oregano but a lot of different combos would be great.
Sweet Potato Frittata
I made this in a 12 inch skillet and it easily served 6 people.
- 10 eggs
- 1 cup milk
- 3 Tbsp fresh herbs- I used 2 Tbsp parsley 1 Tbsp oregano but cilantro would also be great (if it doesn't taste like soap to you ;))
- 1 tsp chili powder
- ½ teaspoon smoked paprika
- 2 cloves garlic, minced
- Freshly ground black pepper and kosher salt to taste
- 1 Tbsp olive oil
- 1 large sweet potato peeled and chopped into ¼-inch cubes
- 1 cup fresh spinach, chopped
- 1 can black beans, rinsed and drained
- 1 cup crumbled feta cheese
Preheat the oven to 425 degrees.
In a large oven-safe sauté pan or cast iron skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes then sprinkle with the dried spices, smoked paprika and stir. Cook until the sweet potato is tender and cooked through, stirring occasionally, about 8 minutes.
While the potatoes are cooking whisk together the eggs, milk, parsley, oregano, ¼ teaspoon salt and several twists of freshly ground black pepper in a large bowl.
Raise the heat back to medium and cook until the sweet potatoes are caramelizing on the edges, about 5 to 10 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
Turn off heat and add in your chopped garlic and spinach, stirring to combine. Arrange the sweet potatoes and spinach across in the bottom of the skillet. Sprinkle black beans over the vegetables in an even layer. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the feta over the top of the frittata. Put the pan in the oven and bake until you can shake the pan and see that the middle is no longer jiggling, about 15-20 minutes.
Let cool briefly before slicing. You can kick this up with some extra toppings like avocado, tomatoes, jalapenos, salsa, etc.