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.

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  • 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


  1. Pre-heat oven to 400 degrees F.
  2. 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.
  3. While potatoes are cooking, whisk together eggs and milk in a bowl and set aside.
  4. When potatoes are done, add mushrooms and cook for 3-4 minutes until they begin to soften.
  5. 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.
  6. 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.
  7. When done allow pan to cool slightly and cut into wedges.

Recipe from Little Ferraro Kitchen, 2014