Sweetpotato 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

Course: Breakfast, Main Course, sides

Cuisine: Mexican

Keyword: black beans, frittata, sweet potato

Servings:

Calories: 379kcal

Ingredients

1-2 tablespoons of vegetable oil
1 large white onion
2 cups diced sweetpotatoes
1 15 oz. can black beans
1 11 oz. 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

Instructions

Preheat oven to 350°
Thinly slice onion and dice sweet potato into small cubes
Heat oil over medium heat, sauté onion over medium heat for 3 minutes
Add sweetpotato
Salt & pepper to taste and cover with lid until sweetpotatoes soften (approx. 10 minutes)
Remove cover and cook until all water evaporates. Add corn and cook until vegetables begin to caramelize.
Drain black beans
Add beans and mix well
Beat eggs with 1/4 cup water using salt and pepper to your preference.
Add egg mixture to skillet.
Reduce heat to low and cook just until eggs begin to set
Sprinkle cheese and jalapeños over the top
Put skillet in oven and bake for 10-15 minutes
Turn up to broil just until cheese begins to bubble
Remove from oven and top individual servings with avocado, salsa or sour cream

Notes

Nutrition Facts

Sweetpotato and Black Bean Frittata

Serving Size

Amount per Serving

Calories

379

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

234

Sodium

677

Potassium

786

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

6847

137

Vitamin C

Calcium

189

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition