Sweet Potato, Poblano, and Gruyère Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
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
  • Optional toppings: avocado, salsa, hot sauce, sour cream or Greek yogurt
  1. Preheat oven to 350°F.
  2. 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.
  3. Whisk together eggs, yogurt, chives, mustard, remaining ½ tsp. salt, and pepper. Add egg mixture to pan. Sprinkle cheese and green onion evenly overtop. 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 into.
Recipe by Dishing Out Health at https://dishingouthealth.com/sweet-potato-poblano-gruyere-frittata/