This frittata concept has been lurking in the back of my mind for months. I’ve just been waiting for sweet potatoes and bell peppers to come around again. I try to eat seasonally so it really pains me to pass by red bell peppers (my loves!) at the grocery store during the off-seasons, when those peppers are flown in all the way from Chile or Holland.

When I’m not too busy grumbling about self-imposed produce deprivation, I’ll admit that eating seasonally really is the way to go—I’m generally so busy getting my fill of cranberries in the winter that I don’t have time to miss blueberries, and I’m always scrambling to meet my butternut quota when spring rolls around, and oh, how I love those blood oranges in February that electrify dreary winter days. I appreciate them all the more thanks to their limited availability.

It’s no secret that I’ve been trying to get my pepper and sweet potato fix lately (pickles, grilled cheese, breakfast burritos, soup…) so I’m continuing the trend with this crazy delicious frittata. It definitely won’t win any beauty competitions, but this frittata makes up for its swampy looks with amazing flavor.

It’s filled to the brim with caramelized veggies, plus some black beans for even more protein, a generous amount of creamy, salty feta and plenty of chopped cilantro (which all floated to the top while I carried it from the room with good light and the oven, so there’s actually less cilantro in there than the photos indicate). So good! You could totally make this frittata for dinner tonight or wait until your next brunch opportunity. Either way, I hope you’ll make it before peppers leave us again. Sob.

Products used in this recipe

10-inch Lodge cast iron skillet

Wusthof Classic 7-Inch Santoku Knife