Description
Discover this Savory Veggie Black Bean Frittata Recipe packed with Southwest flavors Perfect for brunch or a delightful dinner option
Ingredients
Scale
- 6 large eggs
- 1 can (15 oz) of black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- ¼ cup fresh cilantro, chopped
- ½ cup shredded cheese (cheddar or pepper jack)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add diced onions and bell peppers and sauté for about 5 minutes until they soften.
- Mix in chopped spinach and cook for an additional 2-3 minutes until wilted. Stir in black beans, half of the chopped cilantro, and cherry tomatoes. Season with cumin, chili powder, salt, and pepper. Cook for another minute to combine flavors.
- In a separate bowl, whisk the eggs until well blended. Pour the egg mixture over the sautéed vegetables in the skillet.
- Sprinkle shredded cheese evenly on top. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the eggs are set and the top is golden brown.
- Let the frittata cool for a few minutes before garnishing with the remaining cilantro and slicing into wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300 calories
- Sugar: 3 grams
- Fat: 16 grams
- Carbohydrates: 25 grams
- Fiber: 8 grams
- Protein: 20 grams