Mexican Frittata | The Fauxmartha

I’m calling my Easter eggs frittata eggs this year. Hallie isn’t wise enough to know these eggs should be boiled, dyed, and decorated. And I’m fine with that. They’re actually quite beautiful just as they are. 

Mexican Frittata | The Fauxmartha

We’re looking to buy an empty lot in Minneapolis. Through a string a events, we were able to get in touch with the neighbor who lives across the street. She gave us her number and told us to call. I’m not one for talking on the phone with strangers, but I did it because Kev was busy. Let’s just say, it was love at first chat.

Mexican Frittata | The Fauxmartha

Coincidence after coincidence kept popping up in our brief conversation. Before hanging up, she mentioned she was in the process of building an extra large chicken coop, something I’ve always dreamed of having. Days later I got a picture of her little chickies that will fill her kids’ Easter baskets this year. She also said she got me a chick that lays blue eggs. If When we move to this empty lot, I won’t be dying next year’s Easter eggs either. Blue eggs!

Mexican Frittata | The Fauxmartha

I love Lucy. That’s our (fingers crossed) new neighbor’s name. Lucy, if you bring the eggs, I’ll make the frittata. You pick—Mexican or Kale.

Mexican Frittata | The Fauxmartha

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Mexican Frittata

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  • Yield: 4-6 servings 1x


This is our favorite Sweet Potato Taco recipe turned frittata. A couple bowls and a cast iron skillet is all you need. It’s basically a one pot meal. You can pack in some extra heat with more chipotle peppers if you wish.


  • 12 tbsp. olive oil, divided
  • 1 small sweet potato, peeled
  • 1/2 c. black beans
  • 1 small garlic clove
  • 1/2 chipotle pepper in adobo
  • 2 tsp. honey
  • 1/2 c. stock
  • 1/4 sweet onion
  • 1/2 bell pepper
  • 6 large eggs
  • 1/4 c. + 2 tbsp. milk
  • heaping 1/4 cup grated cheese, mix of cheddar and monterey jack
  • 1 tbsp. cilantro, chopped
  • sea salt and cracked pepper to taste
  • Garnish
  • avocado
  • salsa


  1. Preheat oven to 350 degrees.
  2. Into a 10″ cast iron skillet, add about a tablespoon of olive oil. Heat skillet on medium heat.
  3. Meanwhile, dice sweet potato into 1/2″ cubes. For sweet potato cutting tips, head over here. Mince garlic and finely chop chipotle pepper.
  4. Add sweet potatoes, black beans, garlic, chipotle pepper, and honey (honey measuring tip) to skillet. Stir together and salt to taste. Add stock. Cover and cook until potatoes are soft and liquid is almost absorbed, about 8 minutes.
  5. Meanwhile, thinly slice onions and peppers. Set aside. Into a bowl, whisk together eggs, milk, cheese, and cilantro. Add salt and pepper to taste, though you can’t really taste. (I salt similarly to the way I salt my scrambled eggs.) Set aside.
  6. Once potatoes have cooked through, remove from skillet into a bowl. Add about 1 tablespoon of olive oil into the skillet and sauté peppers and onions for about 5 minutes, stirring occasionally. Salt to taste.
  7. With the heat turned to low, add potato mixture back into the skillet and stir to combine. Add egg mixture and cook for about 3 minutes, stirring only once at the beginning to evenly disperse ingredients.
  8. Transfer skillet to oven and cook until middle is set solid, about 20 minutes. Serve warm. Garnish with avocados and salsa.
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