Southwestern Frittata
Bursting with bold flavors and vibrant colors, this Southwestern Frittata is the ultimate one-skillet wonder that’s perfect for breakfast, brunch, or even dinner. Made with protein-packed eggs, savory cheddar cheese, and a medley of red and green bell peppers, red onion, and black beans, this dish delivers a hearty, nutrient-rich meal in every slice. A touch of jalapeño adds a gentle kick (optional, for those who love a bit of heat), while fresh cilantro provides an herbaceous garnish to tie it all together. Ready in just 35 minutes, this oven-baked frittata is as easy as it is delicious, with only 10 minutes of prep time. Serve it warm with your favorite toppings like avocado, salsa, or a dollop of sour cream for a satisfying, flavor-packed start to your day!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, diced
- 0.5 cups canned black beans (drained and rinsed)
- 1 small jalapeño, finely chopped (optional)
- 1 cups shredded cheddar cheese
- 2 tablespoons cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced red and green bell peppers, red onion, and jalapeño (if using). Sauté for 5-7 minutes until the vegetables are softened.
Stir in the black beans and cook for an additional 2 minutes.
Evenly spread the vegetables and beans across the skillet before pouring the egg mixture over them. Use a spatula to gently distribute the eggs and ensure everything is submerged.
Sprinkle the shredded cheddar cheese evenly on top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden on top.
Carefully remove the skillet from the oven and let it cool for 5 minutes.
Garnish with chopped cilantro, slice into wedges, and serve warm.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1615 mg | 538% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 17.1 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1205 mg | 93% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1597 mg | 34% | |
*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.
