Caramelized Sweet Potato, Red Pepper and Feta Frittata from Cookie + Kate
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In a 10-inch oven-safe sauté pan or well-seasoned cast iron skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss to coat, then sprinkle with cumin, smoked paprika and ½ teaspoon salt and stir. Once the pan is sizzling, cover the pan and reduce heat slightly to avoid burning the contents. Cook until the sweet potato is tender and cooked through, stirring occasionally, about 8 minutes.
Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, cilantro, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper.