Black Bean + Sweet Potato Frittata

Southwest Frittata with sweet potatoes and black beans

Southwest Frittata with sweet potatoes and black beans

The Hubster is a huge fan of breakfast for dinner.

I prefer breakfast for breakfast.

But the one thing we agree on is that frittatas can be served any time of day. They are perfect for Sunday brunch or a week night dinner. And are even perfect as leftovers.

Southwest Frittata with sweet potatoes and black beans

So when The Hubster suggested breakfast for dinner last week, I decided to try a new frittata. One that incorporated black beans.

I would also suggest adding in some tomatoes, sweet bell peppers, and/or salsa if you can.

We didn’t, and it was a little less flavorful than we had hoped.

Southwest Frittata with sweet potatoes and black beans

Southwest Frittata with sweet potatoes and black beans
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Southwest Frittata

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1-2 tbs oil olive, canola, coconut
  • 1 large sweet potatoes cut in half lengthwise, cut again lengthwise, and thinly sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 6 eggs
  • 1/4 cup almond milk
  • Salt and ground black pepper

Optional:

  • 1/4-1/2 cup salsa
  • 1/4-1/2 cup diced tomatoes
  • 1/4-1/2 cup diced sweet bell peppers

Instructions

  1. Preheat oven to 400°F.
  2. Heat a 12-inch, nonstick, oven-safe skillet over medium heat.
  3. Add oil and onions and saute until onions are translucent, approximately 5-7 minutes.
  4. Add garlic and sweet potatoes and cook until the potatoes are tender, 6-7 minutes.
  5. Add salsa, tomatoes and/or peppers if using.
  6. Beat eggs together with almond milk, salt, and pepper.
  7. Pour the eggs in the skillet over the filling.
  8. Using a spatula, raise the cooked egg off the bottom of the pan, allowing more of the still-liquid eggs to settle on the bottom of the pan.
  9. When the frittata has set, transfer to the oven.
  10. Cook for 10-12 minutes, or until firm and slightly browning around edges.
  11. Remove and let stand 5 minutes.
  12. Cut into wedges and serve.

Allergen Information

Nightshade Free (if omitting optional ingredients), Dairy Free, Wheat Free, Gluten Free, Soy Free, and Corn Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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