Loaded Veggie Frittata with Sweet Potato and Hatch Chiles
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
- 1 sweet potato, peeled and diced
- 1 cup mushrooms, sliced
- 1 cup hatch chiles, roasted and chopped
- 1 cup spinach
- 5 eggs + splash of milk
- 1 cup cheddar, shredded
- Salt and pepper
- Pre-heat oven to 400 degrees F.
- In a large skillet (or cast iron), drizzle with olive oil and add sweet potatoes. Cook on medium until potatoes are fork tender, about 10-12 minutes. I also covered the skillet with a lit to help cook faster.
- While potatoes are cooking, whisk together eggs and milk in a bowl and set aside.
- When potatoes are done, add mushrooms and cook for 3-4 minutes until they begin to soften.
- Next evenly distribute the hatch chiles and spinach. Pour in egg mixture and tilt pan so eggs are distributed evenly. Season with salt and pepper and top with shredded cheese.
- Cook on stove top for 1-2 minutes so eggs begin to set. Then transfer skillet to oven and continue cooking for another 10 minutes or until eggs are cooked and fluffy.
- When done allow pan to cool slightly and cut into wedges.