Southwestern Frittata

January 18, 2018
Created by Harmons
30 minutes
Serves 6
  • 2 tsp olive oil
  • 1 medium sweet potato, chopped
  • 1/4 tsp salt, divided
  • 1/2 tsp black pepper
  • 7 large eggs
  • 1/3 cup 1% milk
  • 2 Tbsp chopped cilantro
  • 2 cloves garlic, chopped
  • 1 large handful baby spinach
  • 3/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1 cup frozen corn, thawed
  • 2 oz cotija cheese
  • Garnishes
  • Chopped avocado
  • Chopped fresh cilantro
  • Salsa

Preheat oven to 425°.

In a very well-seasoned cast iron pan over medium heat, heat 2 teaspoons olive oil. Add potatoes, season with ¼ teaspoon salt and freshly ground pepper, and cook until potatoes begin to soften, 5-6 minutes.

Meanwhile, break eggs into a large bowl. Add milk and chopped cilantro. Season with ¼ teaspoon salt and fresh black pepper. Whisk to combine and set aside.

When potatoes have softened, add garlic and cook until fragrant, about 30 seconds. Add spinach, cumin, paprika, and chili powder and cook until spinach has just wilted, about 2 minutes. Add thawed corn, stir to combine, and let corn heat through.

If pan seems dry, add a bit more olive oil to ensure nothing sticks. Whisk eggs before pouring into pan and gently shaking to make sure egg gets down into veggies. Crumble cotija evenly over eggs. Continue cooking on stove top until edges of frittata just begin to set.

Place into oven and bake until frittata is just barely set, 12-15 minutes. Remove from oven and let cool for 5 minutes.

Cut into wedges and enjoy with your favorite garnishes, if desired. Delicious served with a side salad and corn tortillas or crusty bread.