Pastamore Fresh Jalapeno Oil, Sweet Potato and Red Bell Pepper Frittata

Recently on our Facebook page, I asked if anyone had a question on how to use a specific product that we sell. One of the responses to this question was the Pastamore Fresh Jalapeno Oil. This oil is amazingly versatile and compliments many different flavor profiles. From salsas, potatoes, eggs, and Mexican dishes this oil shines. The flavor of the oil is a great compliment and can give any dish that little extra zing you are looking for. Below is a new recipe featuring this oil, and I must say it is both easy to make and delicious.

Ingredients:
1 Large sweet potato (baked)
1 Red bell pepper
1/4 Fresh parsley
5 Eggs
2 oz Cheddar cheese
2 Tbsp Pastamore Fresh Jalapeno Oil

Directions:
1. Preheat oven to 400°F. Cut the sweet potato into 1/4"x1/4" to 1/2" to 1/2" cubes. Slice the red bell pepper so that strips are approximately 1/4" wide. Heat a 12" cast iron pan on the stove over medium-high heat. When the pan is hot, add the Pastamore Fresh Jalapeno Oil and then add the red bell pepper. Saute for 2 minutes and then add the sweet potato to the pan. Stir often, ensuring that nothing is sticking to the pan.

2. In a bowl, combine the 5 eggs and beat then until they are evenly mixed. Add the cheddar cheese to the eggs and stir to combine. When the red bell pepper is fairly soft pour the eggs into the pan, and then place the cast iron pan into the preheated oven.

3. After 8-10 minutes the frittata will be finished. The eggs should be firm and be over 155°F. Allow the frittata to sit for at least 5 minutes and then slice and serve. Top with fresh avocado or Greek yogurt for a little something extra.

This is a quick recipe that takes only 20 minutes and delivers great flavor. The jalapeno flavor is subtle and adds just enough heat to the dish.