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


  • 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


  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 a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

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