Ditch the boring breakfast routine! This Southwestern-inspired frittata is a colorful and hearty bake that brings together earthy sweet potatoes, smoky beans, and fluffy eggs. It’s perfect for a leisurely weekend brunch or a nutritious weekday start.
Prep time: 20 minutes | Cook time: 35 minutes | Servings: 4
Ingredients
- 1 large sweet potato, peeled and diced into 1/2 inch cubes
- 1 tbsp olive oil
- 1 cup canned black beans, rinsed and drained
- 1 medium red bell pepper, chopped
- 1/2 yellow onion, chopped
- 8 large eggs
- 1/2 cup heavy cream (or milk)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 4 oz feta cheese, crumbled
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato, red bell pepper, and yellow onion. Sauté for 8-10 minutes until the vegetables begin to soften.
- Stir in the rinsed black beans, chili powder, smoked paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, allowing the flavors to meld.
- In a large bowl, whisk together the 8 eggs and heavy cream until they are blended and slightly frothy. Season with salt and pepper.
- Pour the egg mixture evenly over the vegetable and bean mixture in the prepared baking dish. Gently pour the remaining seasoned vegetables into the liquid egg base.
- Sprinkle the crumbled feta cheese over the top of the frittata. Bake for 30-35 minutes, or until the center is set (it should not wobble) and the edges are lightly golden brown. Let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 350 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 15g
- Sodium: 450mg
