Mexican Egg Frittata
Packed with vibrant flavors and a touch of spice, this Mexican Egg Frittata is a quick and satisfying dish that's perfect for breakfast, brunch, or even dinner. Featuring a hearty mix of sautéed bell peppers, red onion, black beans, and jalapeño, this oven-baked frittata is seasoned with cumin and chili powder for a burst of bold, warm flavors. Topped with melted cheddar cheese and fresh cilantro, every slice is loaded with deliciousness. Not only is it easy to prepare in under 40 minutes, but this recipe is also a one-skillet wonder, minimizing cleanup. Serve it warm or at room temperature, and pair it with avocado slices, salsa, or a dollop of sour cream for an authentic Mexican-inspired experience. Perfect for feeding a crowd or meal-prepping for the week, this frittata is as versatile as it is flavorful.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 piece red onion, diced
- 2 cloves garlic, minced
- 1 piece jalapeño, seeded and diced
- 0.5 cup cooked black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.75 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in a large oven-safe skillet over medium heat.
Add the red bell pepper, green bell pepper, and red onion to the skillet. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced jalapeño, and cook for an additional 1-2 minutes until fragrant.
Add the black beans, ground cumin, and chili powder, mixing well to evenly coat the vegetables and beans with the spices. Cook for another 2 minutes.
Reduce the heat to low and pour the egg mixture evenly over the vegetable mixture in the skillet.
Sprinkle the shredded cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is golden and bubbly.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Garnish with fresh cilantro before slicing into wedges. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1584 mg | 528% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 19.0 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 1027 mg | 79% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
