This recipe was created on a complete and total whim. It was like an episode of Food Network’s Chopped. I literally grabbed 3 ingredients from the pantry that had reached the end of their shelf life: a handful of pearl onions that were on the verge of sprouting, a couple old sweet potatoes in the same condition, and a dusty can of black beans. They needed to be eaten today or they would have to forever hold their peace. What could possibly come of this random trio? I opened the fridge and noticed a carton of eggs. Yes! A frittata would do just the trick.
After several weeks of holiday cookies, overflowing plates, and hearty meals, I was in the mood for something light and a little more on the healthy side. Plus, Chrystal just returned from Spain, so I imagine she feels similarly after a vacation of indulgence. A frittata would offer just that. This fluffy egg concoction is the perfect go-to in times of pantry surfing. You can toss in literally whatever you like in the pan, and it all magically comes together in one easy dish.
We already have a couple other fritatta recipes on the blog. Around this time last year we shared an Arugula and Scallion Fritatta to serve a similar purpose in detoxing from the holiday excess. Arugula would actually work in this version too, but I threw in some fresh spinach instead since I had a bunch on hand. Note to the wise, though, just be careful whenever you’re using a pan that is able to go from the stove-top into the oven. Whenever I take the pan out of the oven and put it on the stove to cool, for some reason I always forget the handle is burning hot and grab it with my bare hands. This happens every time I use this pan. Every. Time. I suggest keeping an oven mitt over the handle as a reminder that it’s indeed too hot to handle. Sadly, there’s a new burn on my hand to prove that this is a good idea!
Sweet Potato and Black Bean Frittata – Serves 6-8
1 – 15oz can black beans
3 tablespoons olive oil
2 medium sweet potato, peeled and cut into thin circular slices
12 pearl onions, peeled and cut in half (or 1 medium white onion cut into thin rings)
1/2 cup heavy cream
2/3 cup grated Parmesan cheese
1 1/2 tablespoons fresh thyme leaves
Salt and black pepper to taste
2 cups fresh spinach leaves, rough chopped
1 cup tomato pasta sauce, heated
1. Pre-heat the oven to 350 degrees. Empty can of black beans into a metal strainer. Rinse under cool water and let sit for at least 10 minutes. Set aside.
2. Meanwhile, heat oil in an oven-safe large, flat pan over medium-high heat. Add potatoes and cook until they begin to soften, about 5 minutes. Toss in onions and stir to coat them evenly in the oil. Cover pan with a lid (or a baking sheet if the pan is not accompanied with a lid) and reduce heat to low. Cook for 10 additional minutes.
3. As the potatoes cook, combine eggs, cream, cheese, and salt and pepper to taste in a large mixing bowl. Whisk mixture until well combined and the eggs are completely beaten. Set aside.
4. When the potatoes are ready, remove the lid and return the pan to high heat. Cook the potatoes for an additional 4 minutes, or just as they start to brown around the edges and become crispy. Stir in the spinach and beans, sauteing the mixture until the spinach leaves begin to cook down, about another 2 minutes. Turn off the heat on the stove.
5. Add in egg mixture, gently shaking the pan to disperse the eggs around evenly. Place in the pre-heated oven and cook for 12-15 minutes, or until the frittata is solid throughout. Remove from oven and let cool for 5 minutes.
6. Cover the pan with a large plate or cutting board and careful flip the whole pan over to release the frittata. Cut into slices and serve warm with tomato sauce.
Click HERE for the printable recipe.