Spicy sweet potato frittata
This Spicy Sweet Potato Frittata features roasted sweet potatoes, fiery chili peppers, and a creamy egg mixture. Perfect for breakfast or brunch, it's both nutritious and easy to make.
Cook time 38 min
Prep time 20 min
Ingredients:
4 sweet potatos1 red pepper
2 red hot chili peppers
1 cup scallions
1/4 cup coriander leaves
6 eggs
1/2 cup light sour cream
1/3 cup grated parmesan cheese
2 garlic cloves
The Spicy Sweet Potato Frittata is a delightful fusion of sweet and spicy flavors, perfect for any meal of the day. Combining the natural sweetness of sweet potatoes with the heat of chili peppers, and the creaminess of sour cream and parmesan cheese, this frittata is a sure crowd-pleaser. It’s not only delicious but also packed with nutrients, making it a wholesome choice for your family.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes.
- Toss them in a bit of olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender and slightly browned. Stir halfway through for even cooking.
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in an oven-safe skillet over medium heat.
- Add the diced red pepper, chopped red hot chili peppers, and minced garlic. Sauté for about 5-7 minutes until the peppers are softened and the garlic is fragrant.
- Stir in the chopped scallions and cook for another minute.
- In a large mixing bowl, whisk together the eggs, light sour cream, grated Parmesan cheese, and finely chopped coriander leaves.
- Season the egg mixture with salt and pepper to taste.
- Once the sweet potatoes are done roasting, add them to the skillet with the sautéed vegetables. Mix everything together to combine evenly.
- Pour the egg mixture over the vegetable mixture in the skillet. Stir gently to ensure the egg mixture is evenly distributed.
- Cook the frittata on the stovetop over medium heat for about 5-7 minutes, or until the edges begin to set but the center is still slightly jiggly.
- Transfer the skillet to the preheated oven. Bake for an additional 10-15 minutes, or until the frittata is fully set and the top is lightly golden.
- Once done, remove the skillet from the oven. Allow the frittata to cool for a few minutes before slicing.
- Serve warm, garnished with extra chopped coriander leaves if desired.
In conclusion, the Spicy Sweet Potato Frittata is an easy-to-make, versatile dish that will add a burst of flavor to your table. Whether served hot out of the oven or cold as leftovers, this frittata is sure to impress. Enjoy it on its own or pair it with a fresh salad for a complete meal.
Spicy sweet potato frittata FAQ:
An oven-safe skillet, ideally 10 to 12 inches in diameter, is recommended for making this frittata. This size allows for even cooking and sufficient space for the egg mixture.
The frittata is done when the edges are set, the center is no longer jiggly, and the top is lightly golden. You can insert a knife into the center to check; it should come out clean if fully cooked.
Yes, you can substitute the sweet potatoes with regular potatoes or zucchini. For a spicy kick, you could use jalapeños instead of red hot chili peppers. If you're lactose intolerant, a dairy-free alternative could replace the light sour cream and Parmesan cheese.
Store any leftover frittata in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat in the microwave or oven before serving.
Initially, cook the frittata on the stovetop for about 5-7 minutes until the edges begin to set. Then transfer it to the preheated oven, where it should bake for an additional 10-15 minutes until fully set.
Tips:
- Precook the Sweet Potatoes: Peel and dice the sweet potatoes, then boil or steam them until they are just tender. This ensures they cook evenly and blend seamlessly into the frittata.
- Sauté Vegetables First: Lightly sauté the red pepper, chili peppers, and scallions to enhance their flavors before adding them to the egg mixture.
- Use a Non-Stick Skillet: To prevent the frittata from sticking, use a well-seasoned cast iron or a non-stick oven-safe skillet.
- Bake to Finish: After cooking on the stovetop, transfer the skillet to the oven to bake the frittata. This ensures the eggs are fully cooked and the top is nicely browned.
- Cool Before Slicing: Allow the frittata to cool for a few minutes after baking. This makes it easier to slice and helps the flavors meld together even more.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 16g
Carbohydrates 60g
Fiber 9g
Sugar 13g
Fat 13g
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