Ingredients
8pcseggs
½cupmilk
2tbspfresh cilantro leaveschopped
2pcsgarlicpressed or minced
¾tspsea saltdivided
ground black pepperfreshly
1 pcsweet potatopeeled and chopped
1pcred bell pepperribbed, seeded and chopped
1tbspolive oil
1tspground cumin
½tspsmoked paprika
⅔cupcooked black beansrinsed and drained
½cupcrumbled feta
avocadodiced
fresh cilantrochopped
Jarred salsa verde
hot sauce
pickled jalapeñosoptional
Preparation
Preheat the oven to 425 degrees F. In a large bowl, whisk together the eggs, milk, cilantro, garlic, salt, and several twists of freshly ground black pepper.
In a 10-inch oven-safe sauté pan or well-seasoned cast-iron skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss to coat, then sprinkle with cumin, smoked paprika, and salt then stir.
Once the pan is sizzling, cover the pan and reduce heat slightly to avoid burning the contents. Cook until the sweet potato is tender and cooked through, stirring occasionally for about 8 minutes.
Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 5 to 10 minutes.
Turn the heat down to low. Arrange the sweet potatoes and peppers in an even layer in the bottom of the skillet. Sprinkle black beans over the vegetables in an even layer.
Whisk the egg mixture one last time and pour it into the pan. Crumble the feta with your fingers or a fork over the top of the frittata.
Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set about 12 to 18 minutes.
Set the frittata aside for a few minutes before slicing it. Transfer individual slices to plates and top with diced avocado, salsa verde, and chopped cilantro.
Serve with hot sauce and pickled jalapeños on the side.
