Southwestern Frittata

This Southwestern Frittata is loaded with eggs, black beans, cheddar cheese, and vegetables for an easy, flavorful, and satisfying breakfast the whole family will love. With just 10 simple ingredients, you can have this make-ahead friendly breakfast recipe on the table in just 40 minutes.

Course Breakfast

Cuisine American, Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 219kcal

Author Ashley Petrie, RDN, LDN

Equipment

10-inch cast iron skillet

Ingredients

For the Egg Mixture

6 large eggs
¼ cup half and half
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Frittata

1 tablespoon olive oil
1 green bell pepper diced
½ red onion diced
2 cloves garlic minced
½ teaspoon kosher salt
½ cup black beans drained and rinsed
1 cup cheddar cheese shredded

Instructions

Preheat the oven to 425°F. In a large mixing bowl, whisk the eggs together with half and half, kosher salt, and black pepper. Set aside.
6 large eggs, ¼ cup half and half, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Heat olive oil in a 10-inch cast iron skillet over medium heat. Sauté the bell pepper, onion, and garlic with an additional ½ teaspoon of kosher salt until softened and beginning to brown, about 5-7 minutes. Reduce heat to low and stir in the black beans.
1 tablespoon olive oil, 1 green bell pepper, ½ red onion, 2 cloves garlic, ½ teaspoon kosher salt, ½ cup black beans
Pour the egg mixture over the cooked vegetables in the skillet. Sprinkle the shredded cheddar cheese over the top of the eggs. Stir gently to evenly distribute the vegetables and cheese.
1 cup cheddar cheese
Allow the egg mixture to cook until the edges just begin to set, then transfer the skillet to the oven. Bake the frittata for 15-20 minutes or until the center is fully set. Allow to cool for 10 minutes before slicing and serving.

Notes

No Oven-Proof Skillet? Transfer the cooked vegetables to a casserole dish before stirring in the eggs and cheddar cheese. Note that cook time may be slightly longer with this method.
Storage: Store leftover frittata in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.