A silky blend of eggs, ricotta and gruyere top hearty sweet potatoes, black beans and smoky vegetables. Flavorful and filling, this frittata can feed your brunch crowd or be stored in the refrigerator for days of healthy breakfasts.
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil (plus more)
- 3 cups thinly-sliced sweet potato
- 1 jalapeño, seeded and diced
- 1/2 cup thinly sliced scallions (green onion)
- 2 cups kale sliced into thin ribbons*
- 1 cup halved cherry tomatoes
- 1 cup black beans, drained and rinsed
- 1 cup spinach sliced into thin ribbons
- 8 eggs, lightly beaten with a fork
- 2/3 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup full-fat ricotta cheese
- 2/3 cup shredded gruyere
- A deep, 10-inch, oven-safe skillet. Cast-iron works best.
- Preheat your oven to 400º F.
- Warm a 10-inch cast-iron skillet over medium heat.
- Add the oil and butter to the pan.
- Cook potatoes, flipping as necessary until tender with browned crispy edges. You may need to do this in batches to get them cooked through. Add more oil as necessary.
- Turn off the heat, remove the potatoes to a separate dish and set aside for now.
- In a medium mixing bowl, combine the eggs, milk, garlic powder, salt, pepper and ricotta, and stir until smooth. Stir in the gruyere until well distributed.
- Heat the pan from earlier over medium heat again, and add a bit more oil.
- Add the jalapeños and onions and sweat them until soft, about 2 minutes.
- Add the kale and cook until wilted, about a minute, stirring often (see note if using baby kale*).
- Add the cherry tomatoes and cook them until soft and blistered, about 2 minutes.
- Add the black beans and spinach and cook until the spinach is wilted, 1-2 minutes.
- Add the potatoes back in and gently spread them as evenly as possible around the pan. Turn off the heat.
- Pour the egg mixture in into the pan (over the vegetables) as evenly as possible.
- Bake for 20 minutes, or until the center is firm but still jiggles a bit when you shake the pan. The edges should be just beginning to brown. Top with more sliced scallions, if desired.
- Allow to cool for 10 minutes, then run a knife around the edge of the pan, and cut into 8 pieces.
- Serve warm, or cool completely and store in the refrigerator for days of healthy breakfasts!
- * I typically use the standard curly kale that comes in bunches in this recipe, which is pretty tough and takes a while to cook down. If you decide to use baby kale or one of the common “super green” mixes available, add it in later in the recipe with the spinach, as it is more delicate than mature kale. I do this all the time and it works great too.
- I’ve also used Irish cheddar along with the gruyere when I was running low, and it’s a suitable replacement. Feel free to experiment with sharp, savory cheeses!
- One jalapeño doesn’t add a lot of heat to this recipe, so if you’re looking for a kick, try using a couple or moving up to serrano chilis.
- Category: Breakfast
- Method: Baking
- Cuisine: Southwest, American, Italian
Keywords: southwest-style sweet potato frittata, frittata, vegetarian, vegetarian frittata, sweet potato