Loaded Veggie Fritatta with Sweet Potato and Hatch Chiles #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.  (Link to giveaway at END of post)

Being the rebellious food blogger that I am, I am sharing an Italian breakfast favorite and not a Mexican one. I know we’re all frantically searching for juevos rancheros today or fish tacos, but sometimes stepping out of the box has it’s compliments. Now don’t get me wrong, I will be all over an ice cold cervesa and some guacamole tonight, that’s for sure.

As for fritattas, I believe they are one of the most deceiving dishes out there. One on side you present this beautiful colorful egg dish that looks like if took you hours to make. Put anything in a masculine cast iron skillet and it automatically transfers from “eh” to “ooohhh”. You can present this in the middle of a simple breakfast spread with fruit and coffee and your guests will think you slaved over brunch for hours. However, this veggie and sweet potato fritatta is probably the easiest breakfast you can make. I really should have called it “throw everything you have leftover in the fridge that you need to cook before it starts growing pinkies- fritatta”, but that wouldn’t gain anymore readers. Or would it?

There is a lot going on this week so please make sure to come back! We have a HUGE…I mean HUGE giveaway with 11 sponsors donating amazing gifts! There is so much swag but I had to create an entire new post just to include it all!

But first…..the loaded veggie aka everything in the kitchen sink fritatta recipe!

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Loaded Veggie Fritatta with Sweet Potato and Hatch Chiles

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Servings: 4 servings

Author: Samantha Ferraro

Ingredients

• 1 sweet potato peeled and diced
• 1 cup mushrooms sliced
• 1 cup hatch chiles roasted and chopped
• 1 cup spinach
• 5 eggs + splash of milk
• 1 cup cheddar shredded
• Salt and pepper

Instructions

• Pre-heat oven to 400 degrees F.
• In a large skillet (or cast iron), drizzle with olive oil and add sweet potatoes. Cook on medium until potatoes are fork tender, about 10-12 minutes. I also covered the skillet with a lit to help cook faster.
• While potatoes are cooking, whisk together eggs and milk in a bowl and set aside.
• When potatoes are done, add mushrooms and cook for 3-4 minutes until they begin to soften.
• Next evenly distribute the hatch chiles and spinach. Pour in egg mixture and tilt pan so eggs are distributed evenly. Season with salt and pepper and top with shredded cheese.
• Cook on stove top for 1-2 minutes so eggs begin to set. Then transfer skillet to oven and continue cooking for another 10 minutes or until eggs are cooked and fluffy.
• When done allow pan to cool slightly and cut into wedges.

And please check out what everyone made for Brunch week and be sure to SCROLL down and click on the link to check out the giveaway!

Beverages:

• Frozen Peach Bellini from Love and Confections
• Raspberry Tequila Sunrise from The Spiffy Cookie
• Mango Mimosa from My Catholic Kitchen
• Pineapple Peach Mimosa from Big Bear’s Wife
• Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Eggs:

• Caramelized Onion Tart from Hungry Couple
• Polenta Cakes with Crab & Eggs from Foxes Love Lemons
• Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
• Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
• Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
• Veggie and Scalloped Potato Frittata from Hip Foodie Mom
• Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
• Frittata Muffins from Jane’s Adventures in Dining

Main Brunch Dishes:

• Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
• Spinach & Mushroom Quiche from Real Housemoms
• Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Sides:

• Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
• Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
• Strawberry Lemon Crepes from Food Faith Fitness
• Carrot Cake Steel Cut Oatmeal from It’s Yummi!
• Banana Bacon Pancakes from Eat Your Heart Out
• Raspberry Oatmeal Pancakes from Healthy.Delicious.
• Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
• Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
• Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
• Banana Coconut Milk Pancakes from Chocolate Moosey
• Pumpernickel Bagels from Jen’s Favorite Cookies

Brunch Fruit and Vegetables:

• Honeycrisp and & Carrot Waldorf from The Vintage Cook
• Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts:

• Greek Yogurt Chocolate Cake from Roxana’s Home Baking
• Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron

Giveaway!!! (ENDED)

Please go HERE to enter giveaway!

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Disclaimer:

California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.