This frittata concept has been lurking in the back of my mind for months. I’ve just been waiting for sweet potatoes and bell peppers to come around again. I try to eat seasonally so it really pains me to pass by red bell peppers (my loves!) at the grocery store during the off-seasons, when those peppers are flown in all the way from Chile or Holland.
When I’m not too busy grumbling about self-imposed produce deprivation, I’ll admit that eating seasonally really is the way to go—I’m generally so busy getting my fill of cranberries in the winter that I don’t have time to miss blueberries, and I’m always scrambling to meet my butternut quota when spring rolls around, and oh, how I love those blood oranges in February that electrify dreary winter days. I appreciate them all the more thanks to their limited availability.
It’s no secret that I’ve been trying to get my pepper and sweet potato fix lately (pickles, grilled cheese, breakfast burritos, soup…) so I’m continuing the trend with this crazy delicious frittata. It definitely won’t win any beauty competitions, but this frittata makes up for its swampy looks with amazing flavor.
It’s filled to the brim with caramelized veggies, plus some black beans for even more protein, a generous amount of creamy, salty feta and plenty of chopped cilantro (which all floated to the top while I carried it from the room with good light and the oven, so there’s actually less cilantro in there than the photos indicate). So good! You could totally make this frittata for dinner tonight or wait until your next brunch opportunity. Either way, I hope you’ll make it before peppers leave us again. Sob.
- 8 eggs
- ½ cup milk
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 2 cloves garlic, pressed or minced
- ¾ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 medium sweet potato (3/4 pound or so), 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)
- Avocado, diced
- Chopped fresh cilantro
- Jarred salsa verde
- Hot sauce
- Optional: pickled jalapeños
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, cilantro, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper.
- In a 10-inch oven-safe sauté pan or well-seasoned cast iron skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss to coat, then sprinkle with cumin, smoked paprika and ½ teaspoon salt and stir. Once the pan is sizzling, cover the pan and reduce heat slightly to avoid burning the contents. Cook until the sweet potato is tender and cooked through, stirring occasionally, about 8 minutes.
- Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and 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 the heat down to low. Arrange the sweet potatoes and peppers in an even layer 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. Crumble the feta with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
- Set the frittata aside for a few minutes before slicing it. Transfer individual slices to plates and top with diced avocado, salsa verde and chopped cilantro. Serve with hot sauce and pickled jalapeños on the side.
Make it tomato free: Skip the salsa and choose a tomato-free hot sauce.
Serving suggestions: This frittata would be great with good toast or a simplified version of my fiesta kale salad.
Storage suggestions: This frittata should keep well for a couple of days in the refrigerator, covered.
Change it up: I think butternut squash would be a delicious substitute for the sweet potato. If you don't love cilantro but still want some green in there, try spinach or arugula. Let the greens wilt slightly before pouring the egg mixture on top, like I did in my other sweet potato frittata (see link above).
Prepare in advance: You can whisk up the egg mixture in advance and store it in the fridge. You can also cook the sweet potato and red pepper in advance—just rewarm them in the pan so the pan and the contents are hot when you pour in the egg mixture.
If you love this recipe: You'll also love my huevos rancheros with avocado salsa verde, breakfast quesadillas with black beans and spinach and sweet potato and black bean tacos.