Sweet potato, poblano, and gruyère frittata: a simple, one-pan breakfast perfect for weekend brunch or holiday entertaining.
- 1 Tbsp. olive oil
- 2 cups peeled and cubed sweet potato
- 1 large poblano pepper, finely chopped
- ½ cup chopped onion
- 8 large eggs
- ⅓ cup plain whole-milk Greek yogurt
- 1 Tbsp. chopped fresh chives
- 2 tsp. Dijon mustard
- 1 tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper
- ⅓ cup freshly grated Gruyère cheese
- ¼ cup sliced green onion
- hot sauce
- sour cream or Greek yogurt
- Preheat oven to 350°F.
- Heat oil in a 10" oven-safe (preferably cast iron) skillet over medium-high. Add potatoes, poblano, onion, and ½ tsp. of the salt; cook 4 to 5 minutes, stirring often, until potatoes are golden-brown. Reduce heat to medium, cover, and cook 8 to 10 minutes, stirring occasionally, until potatoes are tender.
- Whisk together eggs, yogurt, chives, mustard, remaining ½ tsp. salt, and pepper. Add egg mixture to pan. Sprinkle cheese and green onion evenly over top. Transfer pan to oven; bake 15 to 20 minutes, until eggs are barely set in the center. Remove from oven and let stand 5 minutes before slicing.
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.