Sweet Potato, Red Pepper and Feta Frittata
Ingredients
The frittata
-
8
eggs
eggs
-
½
cup
milk
-
2
tablespoons
chopped fresh cilantro leaves
-
2
cloves
garlic
-
¾
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
1
medium
sweet potato
-
1
medium
red bell pepper
-
1
tablespoon
olive oil
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
⅔
cup
cooked black beans
-
⅓ to ½
cup
crumbled feta
Garnishes
-
to taste
diced avocado
-
to taste
chopped fresh cilantro
-
to taste
jarred salsa verde
-
to taste
hot sauce
-
to taste
pickled jalapeños
Instructions
- Preheat the oven to 425°F.
- In a bowl, whisk together eggs, milk, cilantro, garlic, ¼ teaspoon salt, and pepper.
- In a skillet, warm olive oil over medium heat and add sweet potatoes and red pepper, coating them with oil.
- Sprinkle with cumin, smoked paprika, and ½ teaspoon salt, then cover and cook until sweet potatoes are tender.
- Uncover and cook until moisture evaporates and sweet potatoes caramelize.
- Reduce heat to low, arrange vegetables in the skillet, and sprinkle black beans over them.
- Pour the egg mixture over the vegetables and crumble feta on top.
- Bake in the oven until the middle is just set, about 12 to 18 minutes.
- Let cool slightly before slicing and serve with garnishes.
Nutrition Facts (estimated)
Servings
6 slices
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
370mg
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