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.
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.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 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
- 1/4-1/2 cup salsa
- 1/4-1/2 cup diced tomatoes
- 1/4-1/2 cup diced sweet bell peppers
- Preheat oven to 400°F.
- Heat a 12-inch, nonstick, oven-safe skillet over medium heat.
- Add oil and onions and saute until onions are translucent, approximately 5-7 minutes.
- Add garlic and sweet potatoes and cook until the potatoes are tender, 6-7 minutes.
- Add salsa, tomatoes and/or peppers if using.
- Beat eggs together with almond milk, salt, and pepper.
- Pour the eggs in the skillet over the filling.
- 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.
- When the frittata has set, transfer to the oven.
- Cook for 10-12 minutes, or until firm and slightly browning around edges.
- Remove and let stand 5 minutes.
- Cut into wedges and serve.
Nightshade Free (if omitting optional ingredients), Dairy Free, Wheat Free, Gluten Free, Soy Free, and Corn Free.