Loaded Veggie Frittata with Sweet Potato and Hatch Chiles
A colorful and flavorful brunch recipe, this veggie frittata is loaded with sweet potatoes, mushrooms and hatch chiles.
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 frittata 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- frittata”, but that wouldn’t gain anymore readers. Or would it?
Loaded Veggie Fritatta with Sweet Potato and Hatch Chiles
Servings: 4 servings
Calories: 260kcal
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.
Nutrition
Calories: 260kcal | Carbohydrates: 16g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 426mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9299IU | Vitamin C: 8mg | Calcium: 256mg | Iron: 2mg
Ooooh, yum! I’d be happy to eat your fritatta for breakfast, lunch, dinner AND/or Brunch!!!
I love frittatas – you can add whatever you want in them
Thanks for everything Terri!!!! What an awesome week!
What a fantastic looking fritatta. So colorful too.
Thanks so much Erin!!
Frittatas are great! I need to make them more often.
This frittata is screaming at me to make it and eat it immediately! Who am I to argue with reason? 🙂
Hahha yes eat it Becca!! lol thanks gf 🙂
I love frittatas because they are so versatille.
Fritattas are so versatile!! Thanks Veronica!
Ohh I love that you used sweet potato in this!! Yum!
Thanks so much Shaina!!!
It’s so fun to see what everyone puts in fritattas- so many options. This is perfect for any weekend 🙂
Thanks Rachel!! How fun is this week?!
yummmmm. . I love fritatta (obviously). . love the addition of the sweet potato! Uh, delicious!
Hahah thanks Alice!!
I need to get my hands on some Hatch chiles, stat. Beautiful!
Haha! You are so right about the cast iron skillet! It sure makes these frittatas look like they took daaaaays. This is my kind of breakfast. Simple but pretty and satisfying. Love it!
Thank you so much Courtney!!!
Easy, pretty, healthy = perfect breakfast! We’re going to link here from our Facebook page so our fans can see your gorgeous breakfast. We’d eat this for lunch and dinner, too. 🙂
Thank you for mentioning Hatch Green Chile! We would love to send you a free box of our Hatch Green Chile as a thank you. If you’re interested, please let me know.
Thank Ashley!! I am alwyas up for more hatch chile!! Do you work with Preston? I’ve worked with him before too!
I am so sorry for the delayed response. I just saw this reply as I was looking through. I do work with Preston. Has he sent you chile yet for this summer? If not, please send your info to me at ashley@hatch-green-chile.com
Great post.