Caramelized Sweet Potato, Red Pepper and Feta Frittata

Caramelized Sweet Potato, Red Pepper and Feta Frittata could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 16g of protein, 29g of fat, and a total of 436 calories. This recipe serves 4. For $2.33 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Cookie and Kate has 106 fans. It works well as a main course. Head to the store and pick up pickled jalapenos, bell pepper, fresh cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 89%. Similar recipes include Potato, Red Pepper, And Feta Frittata, Caramelized Onion, Red Pepper And Zucchini Frittata, and Roasted Red Pepper and Feta Frittata.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, cilantro, garlic, sea teaspoon salt and several twists of freshly ground black pepper.In a 10-inch oven-safe saut 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 teaspoon salt and 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, 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 (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 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 (wear oven mitts!) 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 jalapeos on the side.

 

Step by step:

1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, cilantro, garlic, sea teaspoon salt and several twists of freshly ground black pepper.In a 10-inch oven-safe saut pan or well-seasoned cast iron skillet, warm the olive oil over medium heat.

2. Add the chopped sweet potatoes and red pepper and toss to coat, then sprinkle with cumin, smoked paprika and teaspoon salt and 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, 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 (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 black beans over the vegetables in an even layer.

3. 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.

4. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) 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.

5. Transfer individual slices to plates and top with diced avocado, salsa verde and chopped cilantro.

6. Serve with hot sauce and pickled jalapeos on the side.

Nutrition Information:

covered percent of daily need