Breakfast Frittata with Sweet Potato and Green Chile Recipe
1 sweet potato, peeled and diced
1 cup crimini mushrooms, sliced
1/4 medium yellow onion, diced
1 cup Santa Fe Seasons Roasted Hatch Green Chile
1 cup fresh spinach
5 eggs, beaten
4 Tbsp. milk
1 cup Mexican blend shredded cheddar cheese
3 Tbsp. olive oil
salt and pepper to taste
Preheat oven to 375 degrees.
In a large cast iron skillet, cook sweet potatoes until tender, about 10 minutes.
Add onions and cook until translucent, and add mushroom to the pan, continuing to cook until just softened.
Sprinkle spinach and green chile on the vegetables.
Whisk together eggs and milk and add to the pan, tilt the pan so egg is distributed evenly.
Season with salt and pepper, top with shredded cheese.
Continue to cook on the stovetop 1-2 minutes, until eggs are set.
Transfer to the oven and bake until eggs are cooked and fluffy, about 10 minutes.