Sweet Potato Black Bean Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- avocado
- 8 eggs
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic minced
- hot sauce
- fresh cilantro
- garnishes:
- salsa
- cheese
- 1/2 easpoon smoked paprika
- 1 cup black beans rinsed and drained
- sour cream or greek yogurt
- frittata:
- 1 medium sweet potato (3/4 pound or so) chopped into small cubes (it is not necessary to peel potato)
- 1 medium red bell pepper ribbed, seeded and chopped
- 1 jalapeno, ribbed seeded and finely diced (optional)
- 1/2 up non-dairy milk (any milk works i use cashew or almond milk)
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 1/2-1 teaspoon sea salt depending on taste preference
- 1/2 teaspoon ground black pepper or to taste
- Carbohydrate 20.5186575085356 g
- Cholesterol 15.1958333333333 mg
- Fat 5.36944541708958 g
- Fiber 4.22879158419797 g
- Protein 11.4215012529202 g
- Saturated Fat 2.82385541674858 g
- Serving Size 1 1 medium slice (252g)
- Sodium 264.807833334105 mg
- Sugar 16.2898659243376 g
- Trans Fat 0.35411095838184 g
- Calories 173 calories
Preheat the oven to 425 degrees Fahrenheit.In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped sweet potatoes, red pepper, jalapeno (if using) and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until sweet potatoes are tender.Meanwhile, in a large bowl, whisk together eggs, milk, cilantro, salt and pepper.Uncover skillet, add seasonings and black beans, stir to combine.Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.
