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

Yields 6

Southwest Frittata

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

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

Directions

  1. Preheat oven to 400Β°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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http://emilylevenson.com/recipe-southwest-frittata/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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