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This easy healthy Sweet Potato Frittata is perfect for sharing – for cozy no-fuss winter dinners. You´ll love the simplicity and yet complexity of flavors in this meatless dish!
This easy Sweet Potato Frittata with Feta and Jalapenos Chilies is a quick meatless dinner you’ll love!
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Sweet Potato Frittata with Feta and Poblano Chilies
- 8 eggs
- a few dashes of hot sauce
- 1 tbsp maple syrup + more for serving
- ½ cup full fat milk or cream
- 3 tbsp chopped fresh cilantro leaves optional
- 2 cloves garlic pressed or minced
- 1 tsp salt
- freshly ground black pepper
- 1-2 mild poblano chillies
- 1 medium sweet potato about 1 pound, peeled and chopped into ¼-inch cubes
- 1 medium red bell pepper ribbed, seeded and sliced
- 1-2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ⅔ cup cooked pinto beans or peas
- 200 g of crumbled feta
Preheat your oven to 425 degrees Fahrenheit.
In a large bowl, whisk together the eggs, hot sauce, maple syrup, milk, cilantro, minced garlic, the teaspoon of salt and several twists of freshly ground black pepper.
In a 10-inch oven-safe sauté pan or cast iron skillet, heat the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss them, then sprinkle with cumin, smoked paprika and a pinch of salt and stir. Once the pan is sizzling, cover it and reduce heat slightly to avoid burning the contents. Cook until the potato is tender, stirring occasionally, about 8 minutes.
Uncover the pan and raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing. This will take about 5 to 10 minutes. You might want to add another little splash of olive oil if the potatoes start sticking to the pan.
Turn the heat down to low. Arrange the sweet potatoes and peppers in an even layer in the bottom of the skillet. Sprinkle your pinto beans or peas over the vegetables in an even layer. Whisk the egg mixture again and pour it into the pan. Crumble the feta with your fingers and sprinkle over the top of the frittata. Put the pan in the oven and bake until the middle is just barely set about 12 to 18 minutes.
Set the frittata aside for a few minutes before slicing it. Serve it with hot sauce, more cilantro, maybe some pickled jalapeños and maple syrup!
Serve it with chopped cilantro or with a few drizzles of maple syrup to enhance the sweetness of the potatoes!