Southern-Seasoned Frittata<h4>By: Hannah Riley</h4>

Southern-Seasoned Frittata

By: Hannah Riley

Prep: 25 Minutes Cooking: 45-60 Minutes Serves: 2


  • 4 Born Free eggs
  • Salt & pepper
  • 3 tablespoons olive oil
  • 2 medium sweet potatoes
  • ½ can black beans (rinsed)
  • ¼ cup Pico de Gallo, homemade or store-bought
  • ½ cup shredded cheddar cheese
  • Cilantro


  1. Preheat oven to 375F. Peel and cube sweet potatoes, then toss cubes in 2 tablespoons of olive oil. Season with salt and pepper and bake on sheet for 18-20 minutes. Set aside.
  2. Reduce the oven heat to 350F. In a mixing bowl, whisk together Born Free eggs with a dash of salt and pepper. Then, add rinsed black beans, Pico de Gallo and the roasted sweet potato cubes.
  3. Pour the mixture into a round baking dish and cover, then bake for 20 minutes.
  4. Take the baking dish out of the oven, uncover, add cheese, and bake for an additional 10-12 minutes.
  5. Garnish with desired amount of chopped cilantro.