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Sweet Potato-Crusted Shredded Chicken Frittata

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Evan Mignogna

Blog Name

Free Hand Kitchen

Sweet Potato-Crusted Shredded Chicken Frittata

Shredded Chicken, Fire-Roasted Green Salsa

Shredded chicken mixed with eggs, zesty vegetables, herbs and spices, layered with cheese and crusted with thinly sliced sweet potato that is caramelized and then flipped for a dramatic presentation.  An excellent outdoor picnic dish that is healthy, hearty, vibrant, fancy looking yet not fussy, and is great served hot or cold!

Serves 4

10 Minutes

20 Minutes

  • 5 eggs, beaten
  • 1/4 cup milk
  • 1 handful cilantro, chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 cup onion, chopped
  • 1/2 cup poblano pepper, chopped
  • 1 tsp ground cumin
  • salt & pepper, to taste
  • Juice of 1 lime
  • 2-4 tbsp Del Real Fire-Roasted Green Salsa (spiciness to taste)
  • 1 package Del Real Shredded Chicken, chopped
  • 1 raw red jalapeno pepper, thinly sliced
  • 1/2 cup shredded cheddar cheese
  • 1/2 raw yam with skin, thinly sliced crosswise (with mandolin if available)

1. Get two large nonstick skillets, heat one on medium heat 2. Whisk together eggs, milk, cilantro and pinch of salt and pepper, set aside in a measuring cup. 3. Add olive oil, garlic, onion, poblano, and cumin to hot pan and stir. Let cook, stirring occasionally, 2 minutes, then add lime juice and green salsa, saute to reduce moisture and let vegetables become tender. 4. While vegetables are cooking, brush the other pan with a little olive oil and layer sweet potato slices in bottom of the cold pan like scales in a circular pattern, covering the entire bottom with no holes showing. layer cheese on top of that. Turn heat on to medium, then finish vegetable mixture. 5. Combine chicken with vegetable mixture, turn off heat. 6. Carefully spoon chicken and vegetable mixture over potato slices and cheese, trying not to disturb potatoes, and gently spread evenly. 7. Give eggs another whisk, and then slowly pour from measuring cup over chicken in a circular pattern from the outside in. layer jalapeno slices evenly over surface of the eggs, cover pan, turn heat up to medium-high, and let cook undisturbed for 7-10 minutes, or until potatoes are caramelized and eggs set. 8. Remove from heat. When ready, use spatula to release eggs from sides if needed, cover skillet with an upside down plate large enough to overhang, and then in one motion flip the skillet and plate at same time onto the counter. The frittata should land in the plate easily, if not just give the bottom of the skillet a few taps and then take a bow as your family applauds the beautiful results! 9. Serve with a simple baby arugula side salad dressed in olive oil, vinegar, lemon juice and salt & pepper.