Green chili and sweet potato frittata
Frittatas are just too easy not to try them with everything. This one has green chili and sweet potatoes and is just the thing for a fall breakfast.
Ingredients:
Two tablespoons butter
One small onion , diced
1 cup chopped sweet potatoes
3/4 cup raw, diced green chili
Five eggs
3-4 tablespoons heavy cream
Salt, pepper and garlic to taste
Parmesan for the top (about 1/2 cup)
Directions:
Sauté the onion and the green chili for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes. Add the salt, pepper and garlic. Whisk the eggs and cream together and pour over the green chili mixture. Allow to cook on medium heat for about a minute, so a crust forms. Sprinkle the cheese on top and place the skillet in the oven, preheated at 350, for ten minutes.
About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.