Sweet Potato and Black Bean Frittata

* NOTE:  A cast iron skillet works best, as the final cooking steps are done in the oven!

2014 – Blue Ribbon Winner – NC State Fair         Gara Pollock ~ Durham, NC







  • 1-2 tablespoons of vegetable oil
  • 1 large white onion
  • 2 cups diced sweet potatoes
  • 1 15oz. can black beans
  • 1 11oz. can of Mexicorn
  • 8 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheese(mix of cheddar & smoked Gouda works best)
  • Jalapeños from a jar
  • 1 ripe avocado
  • salt and pepper to taste
  1. Preheat oven to 350° degrees
  2. Thinly slice onion and dice sweet potato into small cubes
  3. Heat oil over medium heat, sauté onion over medium heat for 3 minutes
  4. Add sweet potato
  5. Salt & pepper to taste and cover with lid until sweet potatoes soften (approx. 10 minutes)
  6. Remove cover and cook until all water evaporates.  Add corn and cook until vegetables begin to caramelize.
  7. Drain black beans
  8. Add beans and mix well
  9. Beat eggs with 1/4 cup water using salt and pepper to your preference.
  10. Add egg mixture to skillet.
  11. Reduce heat to low and cook just until eggs begin to set
  12. Sprinkle cheese and jalapeños over the top
  13. Put skillet in oven and bake for 10-15 minutes
  14. Turn up to broil just until cheese begins to bubble
  15. Remove from oven and top individual servings with avocado, salsa or sour cream