Spicy Mexican Frittata
Bring the bold, vibrant flavors of Mexico to your breakfast table with this Spicy Mexican Frittata—a protein-packed dish that's bursting with color and spice! This quick and easy recipe combines fluffy, oven-baked eggs with a medley of sautéed vegetables, creamy black beans, and optional smoky chorizo for added depth. Infused with zesty seasonings like paprika and cumin, and topped with gooey Monterey Jack cheese and juicy cherry tomatoes, this frittata is a feast for the senses. Perfect for a weekend brunch or a make-ahead weekday meal, it’s beautifully garnished with fresh cilantro and served with creamy avocado slices and bright lime wedges. Ready in just 40 minutes, this one-pan wonder is a flavorful and satisfying way to start your day!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cups whole milk
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 0.5 cups red onion, diced
- 1 whole bell pepper, diced (red or green)
- 1 whole fresh jalapeño, finely chopped
- 0.5 cups cooked chorizo (optional)
- 0.5 cups canned black beans, rinsed and drained
- 1 cups shredded Monterey Jack cheese
- 0.5 cups cherry tomatoes, halved
- 0.25 cups fresh cilantro, chopped
- 0.5 teaspoons paprika
- 0.5 teaspoons cumin
- 1 whole avocado slices (for serving)
- 1 whole lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, paprika, and cumin until well combined. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced red onion, bell pepper, and chopped jalapeño to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
If using, add the cooked chorizo to the skillet and stir to combine.
Stir in the black beans and cook for another 2 minutes.
Spread the vegetable mixture evenly across the skillet and then pour the egg mixture over it. Gently shake the skillet to distribute the eggs evenly.
Sprinkle the shredded Monterey Jack cheese and halved cherry tomatoes over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the eggs are set and the top is lightly golden.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes.
Garnish with fresh cilantro and serve slices with avocado slices and lime wedges on the side.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 5718 mg | 249% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 18.8 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1302 mg | 100% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3278 mg | 70% | |
*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.
