Description
This Caramelized Sweet Potato, Red Pepper, and Feta Frittata is a vibrant and flavorful dish perfect for breakfast or brunch. Featuring tender caramelized sweet potatoes and red peppers, creamy feta, and a hint of smoky cumin and paprika, it's garnished with fresh avocado, cilantro, and salsa verde that elevate every bite.
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 egg mixture: In a large bowl, whisk together the eggs, milk, cilantro, garlic, ¼ teaspoon 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 well-seasoned cast iron skillet over medium heat. Add chopped sweet potatoes and red pepper; toss to coat. Sprinkle with cumin, smoked paprika, and ½ teaspoon salt, stirring to combine.
- Sauté with covering: Once the pan is sizzling, cover and reduce heat slightly to prevent burning. Cook, stirring occasionally, until sweet potatoes are tender and cooked through, about 8 minutes.
- Caramelize vegetables: Uncover the pan, increase heat back to medium, and cook until excess moisture evaporates and sweet potatoes caramelize on the edges, about 5 to 10 minutes. Add a splash of olive oil if vegetables start to stick.
- Assemble frittata base: Reduce heat to low. Evenly arrange caramelized sweet potatoes and peppers in the skillet bottom. Sprinkle black beans over the vegetable layer.
- Add egg mixture and cheese: Whisk the egg mixture again, then pour it evenly into the pan over the vegetables and beans. Crumble feta cheese evenly on top.
- Bake: Transfer the skillet to the preheated oven at 425 degrees Fahrenheit. Bake until the frittata’s center is just set and you can gently shake the pan, about 18 minutes.
- Rest and serve: Remove from oven and let the frittata rest a few minutes before slicing. Serve slices topped with diced avocado, salsa verde, and chopped cilantro. Offer hot sauce and pickled jalapeños on the side.
Notes
- Use a well-seasoned cast iron skillet or an oven-safe sauté pan for best caramelization and even cooking.
- If sweet potatoes stick to the pan during caramelizing, add a small splash of olive oil to prevent burning.
- Fresh cilantro in the egg mixture is optional and adds brightness to the flavors.
- Adjust feta amount according to preference; goat cheese can be a flavorful substitute.
- Leftover slices can be refrigerated and gently reheated in a skillet or oven.
- For added protein, substitute black beans with cooked chickpeas or omit for a dairy-free option and skip the feta.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 210 mg
