Jalapeño, Black Bean and Sweet Potato Frittata

Preheat oven to 350ºF.

Over medium-low heat, add 1 tablespoon of olive oil into a large cast iron skillet. Once hot, add in diced sweet potato, black beans, minced garlic and jalapeño. Stir and let cook for about 1 minute, then add in honey, salt, pepper and vegetable broth. Cover and cook until the potatoes are soft and the liquid is mostly absorbed, about 8 minutes. Once cooked, remove from heat and set aside.

Meanwhile, in a separate skillet, add remaining tablespoon of olive oil and once hot, sauté peppers and onions for about 5 minutes, stirring occasionally, until they become soft. Set aside.

In a medium bowl, whisk together eggs, milk, cheddar and fresh cilantro. Add some salt and pepper to taste and set aside.

Once sweet potato mixture is cooked, add sautéed peppers and onions to the potato skillet and mix together. Over low heat, add egg mixture to the vegetables and cook for about 3 minutes, stirring only once at the beginning to evenly disperse ingredients.

Transfer skillet to preheated oven and cook until middle is set solid, about 20 minutes. Serve warm and garnish with avocados, salsa, or any fun ingredient you can think of!

Recipe adapted from The Faux Martha’s Mexican Frittata.