Caramelized Sweet Potato, Red Pepper and Feta Frittata

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 eggs
• ½ cup milk
• 2 tablespoons chopped fresh cilantro leaves (optional)
• 2 cloves garlic, pressed or minced
• ¾ teaspoon sea salt, divided
• Freshly ground black pepper
• 1 medium sweet potato (3/4 pound or so), peeled and chopped into ¼-inch cubes
• 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ⅔ cup cooked black beans, rinsed and drained
• ⅓ to ½ cup crumbled feta (2 to 3 ounces)
• Avocado, diced
• Chopped fresh cilantro
• Jarred salsa verde
• Hot sauce
• Optional: pickled jalapeños

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Heat the olive oil in an oven-safe 10-inch skillet over medium heat. Add the chopped sweet potato and ½ teaspoon of the sea salt, then cook, stirring often, for 8 to 10 minutes until browned and tender.

2. Add the chopped red bell pepper and garlic to the skillet and cook for 4 minutes, stirring, until the pepper softens.

3. Stir in the ground cumin, smoked paprika and rinsed black beans and cook for 1 minute. Spread the mixture evenly in the skillet.

4. In a bowl, whisk the eggs, milk, remaining ¼ teaspoon sea salt, black pepper and the chopped cilantro if using. Pour the egg mixture over the vegetables and beans, then scatter the crumbled feta on top.

5. Cook on the stovetop for 2 minutes until the edges begin to set. Transfer the skillet to the oven and bake for 10 to 12 minutes until the center is set and reaches 160°F (71°C).

6. Let the frittata rest for 5 minutes, then cut into 4 to 8 slices. Top with diced avocado, chopped cilantro, jarred salsa verde, hot sauce and pickled jalapeños if using.